hey welcome back to the backwoods gourmet today he's guarding a table baby collard greens are ready so we just went through here these little five plants we have grown right here and we got this whole big bust pan full leaves so we're going to go ahead and get them ready take a little while to cook so want to start this kind of early not something doing a couple seconds I brought these guys inside and how if you're growing your greens out over regular dirt you're going to have to wash these before you start stripping ours are growing you see them on that black plastic so we don't worry about the dirt kicking up all over the back of leaf these are pretty much pristine as is what we're going to do is going to stay here mr. Fawley stock level it's a process if you got it you want to get these six dogs out that's the trick there's not anything got yellow spots on my you just leave that part out too so just a process of taking that Tufts top off the leaf area and then we'll wash all right the color greens are all stripped of their stems we've lost them to something you want to get into salutely counting the water get in the any kind of Sandri can you got off the worst thing you can have it uses a fan so depending on how you grow them going to be more or less flossing you may have to change yourself you sometimes where are you videos always hold it like this and shake them put them in another container of water and then all your sandal will going to settle down the bottom of your of your favorite container use in Washington so those are all going to be a nice clean now I will bring them off into another container before we flip them in we've already got our pots on out here on a fish burner when I got here I got some love too slow for a half of a Vidalia onion little bit of olive oil and some rendered beef fat and some Brown those onions and meat off a little bit what is up with it it's going to obscure the commenter's now use bacon salt board and about anything for your feet all of them are good but you kind of meet the season you call a green company this southern style as absolute necessity I'm going to show you guys the our garden going on out here got some our brand new green onions just kraut in here is coming up Swiss chard still gone now here in a container garden and where you have green beans blooming pretty steady here got little guys on them already and will be picking some green beans off of these guys pretty soon what it came out to show you is one in there is almost ready to pick already when I want to show you is our new additions today just today you know our our oldest chicken finally died and with springtime so we went today we cleaned this cage out completely and when got a couple of three Randy too late you're yours you're Brown six there is now exploring the pen figuring out with a walk on the wire falling they're able to fly pretty good already so they're starting to get their wing feathers will have to probably clip them if we're going to let them out those are our latest additions to the microphone here at the back with blow man it sort of a little one of the bottom bought these your Dutch oven for this notebook got quite a bit of grain of the date that I described to be those big stockpot to meet is Marcus crispy round now go about the array that mom is Mariko beer and grab luckily a little bit of cold water from our feet we should we had an action totally legal aid the bar we don't have any water you can have plenty the most part dump them in their little eyes are this about two handfuls in there or what I'm start steaming is turning over town for you don't want to really like loyalty you know we want the natural water there's in the leaves not water down by something lush let's keep adding those and letting them steam down any to put the lid on that helps as magic steam down just going to go ahead and add add more until you're you got a low in there about two months old by the time and then with this kernel mode will be swamped Paragon typically they wanted to do at any moisture we got our lid so ow and the next action we got about this many left so probably be able to get the rest of them in there's next time around this is good down quite nicely so we're going to go ahead and add salt pepper after I cook your sauce with fresh ground black pepper and then we're gonna add a little bit of water now what just about cover room because they're going to cook for quite a while so don't put your water in till that's this point then we hard to get it out you can always put water in or take it out I'm going to turn our far away down the lid on and on several about now it very nicely now you have Limburger and obviously you could get it's almost as well alright then about a half hour I'm going to go ahead and check on these guys little star second water one of the spine you have to turn my saw green you can probably get rip cinder here make sure they don't go out burn [Applause] [Applause] and [Applause] [Applause] [Applause] you [Applause] you you all right the greens are done so let's serve them up backwoods gourmet style we got a collard greens here a nice and steaming hot this is one of the great great foods this actually almost better left over and then it is the first day so you know we made a pretty good-sized bottom here and we know that we're gonna you know heat them up again the motto - they're going to be just better so it's doing these beautiful beef ribs earlier so every side for our collard greens there's going to be one of these beautiful beef ribs and those are pretty damn awesome and give a little bit of fresh scallion over to top there that's going to be our dish with the collard greens with the beef ribs let's give these a try you know if you never tried collard greens before probably try out this recipe now especially the girl myself like we did they're just about perfect I can make a meal just on these so one know how to make all our greens follows the little recipe right here or give it a good basis you know these could probably use a little more salt but we've tried to keep the salt out of the recipe for you guys on case anybody's like you know needs to keep a salt low my wife needs a keeper so low so just a little bit of salt on these for me it would be perfect hey thanks for watching back with gourmet as always please subscribe share comment hage like what we're doing to hit that like button and I'll tell you what them collard greens that's good stuff right there stop