 Dad, I love cooking. Like, this looks so yummy! Collard greens. These are the ones I grew in my garden. I also got some from the store because I didn't grow enough to make them because they cook down so much. But these are amazing. We make them all year around. The recipe I have comes from my mother-in-law and my aunt, Tamara's mom's sister. So, Auntie Pumpkin and Grandma, thank you for the recipe. My grandma also had a recipe of them too, so I kind of mix them all together. With these, you wash them off first. Basically, you line them up. So, what we usually do is we'll soak them all. And you soak them in cold water. Or you can just, you don't have a lot, so I don't have to soak them. I can just wash these off. And I, I grew these myself, and they're all organic, so I don't have to worry about anything being on them. Take any dry them. Okay. And now the, the fun part for me is, is actually slicing them. You line them up. So, they're all about the same way. Get the, the, the, the big, if there's any kind of big stock on them, you take the stocks off, which I kind of already have. That's something to get chunked over there. Well, someone else liked it. Somebody likes my greens. Okay. So, you line them all up like this, like so. And you can pile them on even more. And then you roll them, roll them tight, roll them tight, roll them tight. And so, obviously, you can make these, you can make this roll real big if you want to. And then you can slice. Now the fun part. Cook them. When I start off with a little bit of oil, but you can use any kind of oil really. I use thrive oil. It's one of many oils you can use. So put oil in the bottom. And that comes with the garlic. And you put as much garlic in there as you want. I think the more garlic, the better. What do you think, Rai Rai? The more garlic, the better? Yeah. Yeah. And you can, again, you can make greens any time of the year. You don't have to be for the holidays. It can be sometime. We make them all the time. I'd say probably what five or six times a year we'll make a big old batch of greens. There's all our garlic in there. So now I'm going to cook some of the onion in there as well. It needs to be bigger. I cut them in half so they don't be chopped up real small. We're going to cook down also. Get the outer layer off and then just toss them in. That's enough onion for now. We'll have them more. Let's see how that's going to caramelize. Put this on here right now and get it going. And the idea with greens is to season them as you go because you're going to keep added salt and pepper and different ingredients to it as you go along. This is next thing we're going to do. Salt and pork. A mother-in-law calls it fatback. But yeah, fatback. That's a grandma calls it. Yep. Salt and pork. This is a really important ingredient in the greens. So you can put again, there's no specific amount in here. You can put in as much or as little as you want of any of these things. This brings in some good salt into the flavor. Obviously pork. It's already, it's already, it's already cooking up. There's some flavor in there. Get that cooked a little bit and then next we'll add, we'll go in and we'll add some of our broth and then water. I use chicken broth. We're going to use chicken broth. We can use pretty much any broth you want to depending on how you want your greens to taste. That's going to keep that sticking to the bottom too much on the bottom. So you can use water if you want to too. You don't actually have to use broth. The broth is good to the nice whole kit in my opinion. Nice whole extra flavor you're going to want. And basically there's no specific measurements to any of this because it's all dependent on how many, how many greens you have. So you, the idea is to cover the greens with the broth. So right now I've got, anyone help me out buddy? Yeah, let me get a kitchen towel. Okay, get a kitchen towel. Okay, we're going to put these in that pot before it gets too high. That pot? Yep, tell me. Dump, dump, dump, dump. And these were all washed and chopped at the time because I've already put two chickens in there. I had this organic national broth that I used for a soup or something recently. I don't want to go bad. It's still good. Yep, put some of that in there too. I only use one box of water because I like, I like the broth because I'll be just cutting. You'll just like that and push it down. Push them all down. Good job buddy. If you push it down, you have more. One more big thing of them coming. These are going to cook down big time. So maybe it'll look like it's overflowing at first, but it's really going to cook down once we get this thing rolling. Just push, push. That's a lot of buckets of chicken broth. Look at that. That is like four bottles of chicken broth. Oh. Two more half empty, so it's really only three. But yeah, we used a lot. There's several different things I put in here. One of them, Antipumpkin, bought this for me when I was in South Florida. It's color green seasoning. So she swears by this stuff. We obviously have other seasoning we put in there as well, but this is how it starts. Okay, mix it all in. Now all we have in there is we have garlic, white onion, greens, broth, and a little bit of oil, and we have the salted pork. This is one of my favorite things. I love to cook with my dad. Yep, you do. So now I gotta cut the jalapenos. Yes, you said that. What's it called? Jalapenos. The second hottest pepper in the whole entire world. Really? So Amy's been talking about jalapenos for a while. Jalapeno peppers. Jalapeno peppers. What was that? Jalapeno peppers. Jalapeno peppers. This kid could be confidently wrong. So I put these peppers on my garden. There's two whole jalapenos going to go in there. I deseeded them just because they look down pretty well and give them a nice little hot sauce. Also add some hot sauce too to the greens. So what are some of the recipes that your families have passed down from generation to generation that you keep doing, and what are some of the things maybe you've done to alter them a little bit? Is there any really cool ones that like aunts or uncles won't tell you about or they won't give you the recipe or special ingredients they don't? Tell us in the comments down below. I can tell you, I can tell you, my mom is done. Her one of the recipes she passed down the view was zucchini casserole. My dad was burying this roast, a pork roast, or a beef roast in salt. Oh, mommy liked that. Do you like it very in salt? I know another one. You like it. It's called big beef. I know. And then Auntie Pumpkin and my mother-in-law, Darlene, passed down this recipe. Oh, don't. You're picking your nose. I'm sorry. Now you're going to go and wash your hand again. What recipe is Aiden? Do you like to make the death? Oh, this recipe. It's kind of fun. What are you, older? Do you want to learn how to make this? No, I only know the recipe. I already know how to make my own cheese pizza. Oh, you do? Aiden's, and he did it himself. What a beautiful job. Are you ready for this? Put so much spinach in here. It's not spinach. This is your collard greens. So I put creole seasoning in there. Some Tony Chesteries, creole seasoning. That is a weird chef right there. That is creole seasoning. I have garlic salt. Garlic salt can do to you. If you put it up to your nose, it makes you sneeze. Oh, that would be terrible. Yeah, just like, just like that pepper. Speaking of pepper, I'm going to add some pepper to this. A little bit of chicken bouillon flavoring. That looks like roofing. Mix it up. Oh, it smells like barbecue in there. Doesn't it? That's a good smell. Okay, so we're going to let that cook for a second. While that cooks, there's one more ingredient. Oh, look, there's a little pressure on the top. Yeah, normally I put smoked turkey wings or drumsticks in there. They don't have any, so you can use smoked turkey necks. That's a really weird shape. It's a weird shape, but turkey. Good job. One there, okay. We have space for two. You want to try some of those drains, babe? Okay. Okay, so we're going to let all that cook, see all that extra fluid in there? We're going to drain some of that off in a little bit. Let it get boiling pretty good. I think good job tapping. We're going to let that kind of come to a boil, and then we're going to drain some of the liquid off. Try a little bit of that. That's good. All right, we'll cut it in here. How does this look? You're going to try some? No, I'm good. So now I'm just draining some of that broth down, because it's going to cook down. You can actually save some of that broth if you want to. Okay, now, so as the greens keep cooking, you add stuff to it for the flavor on this one. There's this cooking down. I'm going to add some paprika. Oops, there it is. That's what it is. A little bit of sugar. That's apple cider vinegar. We'll go in there with the greens as they continue to cook, and you add more and more of these spices as you go along because it helps the whole process of cooking greens. It's all about taste, so just keep trying it until the taste is there that you want. All right, we're an hour in. Again, you can let these things cook forever, but this is what they look like so far at the hour point. Take a look at that. They're still cooking down a lot more. The steam, the flavor is amazing. So it's been three and a half hours. They've been simmering. I've drained off the fluid a couple of times. You see, you can get kind of messy over here. It splatters a bit, but look at that. That's three and a half hours of cooking greens. Now, you can drain off more of that juice if you want, or down the drain, or you can actually put it into a pot as well and use that to drink the juice directly. It's amazing. Check this out. Look at these greens. Look at that. And that is, those are cooked to perfection right there. If you want, you can add some vinegar to this. Really smell amazing. You can smell the smoke. You can smell the fat back in there. You can smell the spices that are in here. The onion, right on top of it. There's just enough kick to them, too, that the two jalapeños and a little bit of that cayenne pepper in here, it doesn't have that pow right away, but you can, in the back of your tongue, after you have that first bite, you can feel it. When you make a big meal, what are some of the side dishes you make? Let us know in the comments down below. Maybe drop a recipe in there, too, if you want to. But greens is a staple in our house, and now you know how I make them. Thanks for watching the How's It Live, and don't forget to subscribe down below.