The BEST Heart-Healthy Collard Greens You’ll Ever Make!

All right, folks. I know why you're here. Listen, you all here cuz I'm making southern style greens, right? And you know what? We going to do it the healthiest we can. And guess what, folks? We not sacrificing no flavor. Let's get it. Okay, folks. So, listen. This video right here is really about the flavor and having some good tasting, you know, greens and they going to be healthy, right? So, if you guys come on down here and take a look, I have several videos that show you how to cut, how I cut them, how I remove the stem, how I clean them and all of that. But these are going to be the star right here. Right. So these are our greens. So what you see over here is I already have my greens. They already been, you know, scrubbed. What I do is I put some kosher salt in here. I take them, rub them, get them nice and clean. I do it twice, right? And then, you know, for good measures, I like to add two capfuls of lemon juice. This is what you ultimately want to come up with, right? But I'm going to do it right here on camera for you. So look right here. What I do is I just run this way. There's several ways you can do this. And then you can just break that stem off just like that. And then you want to stack them. Now I'm going to show you one more way. You see this leaf right here? You can always fold it this way. Like I say, it's many ways you can do it. And you could just pull this up until it starts getting thin. Break it off. And we got the same thing. Okay. So after you stack them, you can stack them as high as you would like. As long as your leaves are pretty much the same. This what we going to do. Now some of y'all going to look at this and be like, "Hey, you already know how to do it." Notice how tight I like to roll these. I just roll them just like this. Keep going. It's like rolling a burrito. Right. So then you just go ahead and get your knife and just cut them down. Now this part is really up to you. I like to cut them about that wide. Right. So you do whatever you guys would like. You know what I mean? But I get them like this. Take them and then I stage them. Right now I'm not going to bore you guys. You guys didn't see me do it. I got millions of views where you guys see me doing uh greens. So, let me go ahead and finish these again. I'mma do all of them and then we'll move forward. Okay, so this is my last one. You guys can see just cutting this one down. Now, let me go ahead and clean up. And then, you know what? Just speaking of the clean up, don't forget if you guys look over here, you guys can see that I do have hot soapy water at all times. We must clean as we go. That keeps your kitchen clean. You know what I mean? And then when you're done, you're done. All right. All right. So, look, we're done with our greens. We got those chopped up. I got those set aside. Right. So, now I'm going to come over here and I'm going to take myself about 2 tablespoons, right, of butter. What we going to do is we going to put this in here like that. And I'm going to go ahead and start to melt that cuz what we want to do is we want to put our garlic in there. Then we going to start, you know, infusing everything with flavor. Okay. So, what I'm doing now is we're getting ready to add our and dewy. Right now, normally I'll be using like a smoked turkey. That works too, but I want the flavor from this and dewy. Right. So, I'mma cut this just like you guys see. Let me get this cut down. Then I want to show you something. Matter of fact, let me show you now. If you look at that right there, you see that? You see where it's orange? That's all of the end dewy flavor. This is what we going to get with this heat. Then we going to add some garlic to it along with the butter. This is where we going to get our flavor from, folks. So, let me finish cutting this down. I always like to start with my onions, you know, first, no matter what I'm doing, right? So, you see how I cut these down? This is fine right here. Then I'm I'mma give this one a little bit and do it like that. Right now, you know how they come in layers? That's going to break all up. So, what I'm going to do is now we going to just add this to the heat. Right. And we going to work with this right now. I brought this back out of my refrigerator so I can show you guys. I don't know if I said it before, but listen, if we trying to cook and do everything on a more healthier, you know, a more healthier, you know, recipe, listen, this is unsalted butter. Again, the full ingredient list is on my website. That's smoking and grillingwithab.com and that's witab.com. Right. So now when you look inside of here, remember how I show you that them layers were? You see how once it get hot, it starts to sauté down. They break up. Now it look like I put more onion in there. Listen, this is the flavor, folks. So the next thing we going to do is we going to load up this garlic press and we going to put some garlic in there. Pay attention. And you look right here. I like to put my garlic right here on top so that it doesn't hit the heat right away. Right. until I'm done putting all of my garlic in. Right. Then you take this and you just drop it in like that. Now, let me finish putting that in and then we'll move on to the next. Okay. So, now I put it in and now all we do is stir it around. We just let it hit the heat. It'll kick back the aromatic from it and let you know, hello, minced garlic's in here. Right now, you see everything working. Now, we going to go ahead and add our chicken and dewy. Now, when you guys look down here in here like this, this is what you want to have. You can see that onion is, you know, dissipating. All of that flavor is still in there, right? So, now what I'm going to do is I'm going to bring my Creole kick, right? You want to add some of that to it. If you guys don't have Creole kick, you want to put some of your own, you know, creole or Cajun seasoning in there, right? Thyme gives a little bit of a unique taste. It's like a little bit of a hint. This is completely optional, but I like to have this in mine. And then for when it come to the red chili flakes, right, I'm only going to put in a half a teaspoon. So this is a quarter and a quarter, right? So we good there. Now I want you to look over here. Look at this right here. This right here is going to be our star, right? This is low sodium chicken broth. Now, this is actually lower in sodium than our 33% less. So, if you really trying to cut back, this way you can add what you need to, you know, to it and keep everything on a healthy basis. So, we just add this in there. Now, you want to turn your fire up cuz you going to want to get this to a boil. All right. Okay. So, once everything comes back up to a boil, you know what I mean? What you want to do is you want to let it just just for a couple minutes, right? You want to taste it and find out where you at. Now, for those of us that don't want to have like they got hypertension, you know, and things of that nature right there, and you watching your sodium, try it this way. Taste it and see. But the beauty of this is we can control our salt intake by adding whatever we see, you know, think we need, right? So, I did add a pinch of this to it already. But I'm just giving you guys options. Or for some of you guys that don't want to add any uh sodium to it, don't add nothing to it. You're probably already used to it being this way. But all it needs is just a a pinch or two of salt. And there you go. Now you see we right here, right? Oh, and last, we got to put some pepper in there. I know we got red chili flakes, but pepper gives you a unique taste to it also. That's why just about every recipe on the planet just about has salt and it really has that pepper. Right. So, we boiling here. Right now, you want to take your greens. Let me get my greens. Right. All right. And then what we're going to do is we're just going to add these in. Right. Now, greens is pretty much made of water. Right. Just enough structure for it to, you know, to form the leaf. Right? But we put it in like that. We keep it at a boil. And you want to have a pot, which I should have said in the very beginning, that have a lid on it, right? So, I have one that has a lid. I'll stick this on like that. We'll leave it like that. We'll let it wither down. Now, if you guys pay attention over here, I got some more greens to add to it. But as this withers down, I'mma put it in. Only takes about 3 to 5 minutes. You see how I wither down. Now, we add the remainder. Now, once we put this in here, I'm going to give it a stir and then we going to set it to a simmer, maybe a little bit more than a simmer, and we going to cook these. Now, all you do is cook them to your desired, you know, texture that you would like, right? I'm going to say it should be in there at least 45 minutes. You know what I mean? At a low boil simmer type of, you know, action, right? So, once I got them like this, I get them all completely coated. Right. I'll put this top back on here and then I'll see you guys in 45 minutes. All right. So, listen. I want you guys to come on here and take a look at this. Now, I'm going to break this away from myself. All right. I did check the texture and this is what I like. So, I'm going to go in here with my fork. I'mma turn this off cuz we there. I tasted it. Look at these greens right here. If this don't remind you of what home used to look like, you know what I mean? Back home with grandmama. I don't know what will. So, you see that? Look at how it wiggle right there. Okay. As you can see, listen, we didn't lose no aesthetics, right? Only thing we did was we elected to go on a, you know, low sodium, you know, diet, right? So, those of us that got that hypertension, this right here gives you this. And we didn't sacrifice no flavor. Oh, let me, you know, I got to get one of these chicken and dewy sausages. Cheers, y'all. I'm going to be honest with you. You can't even really tell the difference. You know what I mean? Uh there's some things we can do to like just like make them super over the top with the flavor, but this right here is what I grew up with and is good for you. Now, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And you know what I'm about to do, folks. I would say I'll go in there to get some Kool-Aid, but not after I just made some healthy greens. I'm out, y'all. Peace.