Cabbage-Collard Greens: Don't Throw Them Away!

Hey, Y'all! I made this video in June 2019. Soon after I made this video, my father died and editing it got lost in the mix of mourning and rejoicing for his passing over. Our family is so very thankful he is not on this side of Heaven in the midst of the turmoil of 2020. The purpose of this video is to change your view of the big outer cabbage leaves so often thrown away either before you buy them or before they are cooked. I call them "cabbage-collards". A video was requested some time ago about how to cook collard greens. The process is exactly the same for these outer cabbage leaves and collard greens. As you will see, the outer cabbage leaves and collards will give you the exact same taste profile. Anyway, this video shows how to cash in on those big tough leaves that people pull off and toss when buying or preparing their cabbage. You cannot get away with sauteing these leaves for a few minutes. They are just too tough and sauteing is not long enough to bring out the "collard" flavor. If you know how to cook great tasting collard greens, you will never throw those cabbage-collards away again. Use your recipe or mine. My Very Simple Recipe: A Big Mess of Cabbage-Collards (A Mess = A lot) Approximately 10 lbs 8 ounces of Tone's Chicken Base No Salt added (Tone's Chicken Base is very salty) No Pepper added 2 to 3 lbs Smoked turkey tails, necks, wings, ham hocks, or a big ol' ham bone If you have a time tested recipe for greens, feel free to use it instead. 1. Fill a large pot with enough water to cover the turkey pieces. Add 8 oz of Tone's Chicken Base. Cover and bring to a boil. Allow the smoked turkey parts to continue cooking while you are prepping the greens. 2. Wash the cabbage-collards at least twice to remove as much sand/dirt as possible; cut off any discolored parts of the leaves; cut the leaves in thin slices. 3. Put all the cabbage-collard greens in the pot. Press the greens down into the boiling water. If there is not enough water to cover the greens when pressed down, add more. Check throughout the cooking time to be sure there is enough water. 4. Continue to cook the greens on a rolling boil for 2 to 3 hrs until tender. Add water as needed. Taste the pot liquor (broth) and add either more Tone's chicken base or salt to taste.