Uploaded December 2018 | Updated September 2026, 4 days ago
I planted these collards in October and will begin cutting them to blanche and freeze in quart freezer bags in December. this video shows how I cut some bottom leaves and left the plant itself until it gets too cold to leave. At that time I'll go back and harvest all the collards to go in the freezer. We took a nice pot full to Janet's family side Christmas dinner. They were delicious
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
Music used was from the Youtube Music Library.
Down With Paradise
Fun Activity Montage
Blue Creek Trail
Collard Recipe- This video shows an extra large recipe
You can half this recipe for smaller applications.
16 cups of cut collards (about 5 or 6 bunches)
2 cups chicken broth
2 cups water
6-8 stips of fat bak (pork)
1/3 cup of apple cidar vinegar
1/4 cup sugar
2 Tbs black pepper
1 Tbs salt
1/4 tsp granulated garlic
1 Tbs hot sauce of choice
Put in 10 quart stock pot on medium heat. Keep pushing down and stirring. As the collards heat up and wilt, they will reduce to half the pot.
In a 10 inch sauce pan, fry 6-8 slices of pork fat bak on med-low heat until brown and fat rendered. Do not burn. After the pot is hot turn to low heat.
Pour all of the fatbak and grease into the collard pot.
Add and stir in all seasonings and ingredients into the collard pot.
When the water begins to boil, reduce the heat to low and cover.
Simmer on low or extra low on gas stoves for at least 2 hours.
Turn off the heat and let sit on stove covered for 4 hours or cool.
Put the pot in the refrigerator and let stand all night. The collards are much much better the next day.
This recipe as is will serve at least 15-20 people.
I planted these collards in October and will begin cutting them to blanche and freeze in quart freezer bags in December. this video shows how I cut some bottom leaves and left the plant itself until it gets too cold to leave. At that time I'll go back and harvest all the collards to go in the freezer. We took a nice pot full to Janet's family side Christmas dinner. They were delicious
Click here to help us offset cost to produce the PIF channel
paypal.me/PhilNFlorence
Music used was from the Youtube Music Library.
Down With Paradise
Fun Activity Montage
Blue Creek Trail
Collard Recipe- This video shows an extra large recipe
You can half this recipe for smaller applications.
16 cups of cut collards (about 5 or 6 bunches)
2 cups chicken broth
2 cups water
6-8 stips of fat bak (pork)
1/3 cup of apple cidar vinegar
1/4 cup sugar
2 Tbs black pepper
1 Tbs salt
1/4 tsp granulated garlic
1 Tbs hot sauce of choice
Put in 10 quart stock pot on medium heat. Keep pushing down and stirring. As the collards heat up and wilt, they will reduce to half the pot.
In a 10 inch sauce pan, fry 6-8 slices of pork fat bak on med-low heat until brown and fat rendered. Do not burn. After the pot is hot turn to low heat.
Pour all of the fatbak and grease into the collard pot.
Add and stir in all seasonings and ingredients into the collard pot.
When the water begins to boil, reduce the heat to low and cover.
Simmer on low or extra low on gas stoves for at least 2 hours.
Turn off the heat and let sit on stove covered for 4 hours or cool.
Put the pot in the refrigerator and let stand all night. The collards are much much better the next day.
This recipe as is will serve at least 15-20 people.
