Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Learn how to make this healthy and simple dish: Collard Greens.
Tags:collard greens,cooking lessons,cooking recipes,cooking tutorials,dave can cook,jaybobed
Grab video code:
Were going to fix Collard Greens and the Collard Greens are very similar where you do everything else, I put my pot about medium, medium high put a little bit olive oil, some butter whatever kind of oil, you want to use, a little olive oil is good, a bottle of little cream. And we want to put in some garlic in the pan with—up to a teaspoon is probably good. And then we want to put a whole chopped onion, I have trouble chopping onion and every have, you know, what I said or use some kind of onion, a lot of flavor in onion. People don’t realize how much—but we use that in almost everything we do and you find out that you have some of the good flavors.
And one uses the butter—we’re going to get those equipments hot and were going to put our greens right on top of that. And I want to show you, how you would do that, how we get the greens cleaned up and ready to go for that. Because collard greens are process to get and cleaned up. And you don’t what collard greens that aren’t fresh, you want to eat fresh collard green they really are the best, they're the best for you.
Now the thing with collard green—collard green we put them on and we rinse it up and in the water. And then we could—this in, right of it we don’t have—leaves in there because they may leak and put it right in there and rinse it off and were going to fill the pot with some water and we’re going to—. Those collard greens will collect dirt, you're and you're all into the wild, in the world—and collard greens had the tendency they like the whole—I want to explain to you the same what's its called collard green, you rip them apart, rip them and must be in your—
The worst thing about a collard green—or something like this way. And if you get it good and right, somebody wants to them to be that right and you can clean for you like this supposed to be pondering about the best green or the best, best batch of meal and they're in, I didn’t— like anything else. I like them—they're better for you. They have more calcium, more vitamin C, more iron than anything else that I know a little and here maybe some like best more that have more with anything to do. Readily available for me is collard green, but I like collard green is to when we grill in the winter time and them it will require here, you got to give most the top off probably, because they don’t require it at summertime—, seem to it and that goes to my winner garden that I grow in all organic and natural, I know what goes in and that’s how I can eat it because I know what's in there.
You are very good. We’re going to have to salt them and we need to wash them. And the water when it turns a little bit brown you need a cold water, only cold water and just wash in, wash in, wash in and then I just soak it in water and—. Do you hear that behind this that’s our onions and our garlic and getting ready for this greens to go on top. There is our onions and our garlic, they're in the olive oil they're spitting they're looking good. Were going to take it for collard green and put more extra on top of those, no worry nothings red on top of those.
You're clean collard greens are fresh and cleaned. Always wash everything you cook, I always wash everything with correct cleaning. No matter what it is, you know, you're going to wash it, it should be washed. Well lets stick it right on top of there, now were going to add a little salt, on top of those greens just a little bit, now were going to add a little pepper, you can add all the pepper you want if you like pepper put a lot of pepper, I like pepper, here goes some pepper. And then what were going to do is put a lid on it, first, were going to put some of this stuff here that I saw at food commander actually suggested that we use this, he said this is little better than chicken broth because its actually a real chicken and not just dry, reds and greens is real chicken, made from chicken meat and natural juices and it’s a little more expensive but this little jar actually will serve up it says 38 servings. So for the price, it’s not bad were going to put a tablespoon, maybe two. And that supposed to be equal two chicken bellini here.
And I don’t use bellini here, I'm using this chicken broth and chicken broth is persons bellini with water in it. So this real chicken broth and I will just take a little bit of water and it will put a little bit water and I will put little bit of water on that. Little tiny bit of hot water just to wash that in there, it will wash the chicken broth and that will end up being where it supposed to be. Its about time were done, I don’t have a lot work right off, to the top of the green, I like to let the greens take their own water when I use to wash them. And let it soak now and let it cook off and then we add more water, enough water that we don’t burn them. But we don’t want to boil them, we want to just steam them.
And to top it off, we would add, boom some ham that I've cubed up. There is a ham bone there, so its good for the flavor right on top of all that, we will just let it sit just like that and so were going to cook them very good, I will put a lid on it and I cooked it about medium. And then I’ll the tip the chicken in my feedbag water and make them sure that it doesn’t score, it doesn’t burn the greens just enough water for them, now and were going to boil them. But enough water to keep them sorption on the bottom of the pan. And it all will come together with the onions and then garlic and the chicken broth and the ham and the greens are just going to make one good, wonderful flavor.
Okay, you would notice that as the collard greens start to steam those will start to wilt. And then what you saw this was in a whole pot of collard greens, you see as they start to wilt and they start to cook down, we end up being almost nothing. Man that being probative quarter of the pot and remember it was over flowing almost when I first put them in there. And I add about ham, and I add about a chicken broth was on top and so they're just getting hot and cooking that on the side there. And see we've got enough—all right we've add, put just a little bit of water that we add when we first started. And still have a less of water in there, so we don’t have to worry about them burning. Now, order on tray, the steam which we have steam rising up and that’s going to cook those rings. So you're cooking down and start to change color, serve them with wet, serve them they’ll cooked.
And a lot of people will tell you “Hey, you can go ahead and eat that” and you can but its not that tender yet, because you want to eat this green at anytime in here, you could but you're not going to like them as much as you would like the finish product. When this is finished, whenever these rings have, finished cooking, they’ll be a dark green color and they’ll be tender and they would be juicy. And you will want to eat them and they will be healthy for you, they will still have calcium, they're still going to have vitamin C, and they're still going to have iron in them. almost like other than—this now, I will cook this lot for about and hour and a half to two hours on low, to medium heat, just enough to keep it simmering, just enough to keep the greens going like I like for them to be.