Collard Greens, Traditional and Modern | Full Episode | A Chef’s Life with Vivian Howard
Chef Vivian Howard spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old, all-male family tradition of making collard kraut. [Originally aired in 2013]
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#collardgreens #southerncooking #greens
A Chef’s Life
A half-hour character-driven documentary and cooking series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, left the big city to open a fine dining restaurant in small-town Eastern North Carolina.
13 Comments
Love her! Watch everything she has done
In summer should you put your collards in the freezer for a while before cooking them to tenderize and sweeten them?
Ντολμάδες this is how you spell it by the way you’re doing good job
Those dolmades look amazing ❤❤❤
I get that y'all are trying to bring a show from the 2010s to YouTube, but whoever is doing the thumbnails for her videos must hate her. 🤣 Y'all make her look nuts. The show is great and I love watching these but what are y'all doing to this poor lady. It's like posting the worst pic of your best friend because you look good in the photo. 😂
The smell is from the Cryovac seal. It’s nothing to worry about.
Awesome video! Looked really good. Especially th Dolmades.And the collard Kimchi. Best!
We can all just come together, and move on as a society by admitting that this is properly spelled "Collared Greens", right?
I live here. There people are quite backwards in some areas and you just cant reason with them on many things. But one thing they are is well mannered and good hearted. I was selling my car at a car dealership over in Wilson. The young guy there said Kinston is a Sh..t hole and how could a fancy restaurant survive there. I said maybe they go there to support Vivian and they make it a special occasion. He though more likely its outsiders coming to patronize the restaurant. Either way rural Nc is well worth exploring. Ive found some amazing and crazy places just going down highways randomly.
In north central MT there are some things that we always enjoyed more after a frost. Beet greens and Swiss chard were two that we had. Not many folks out here, if any, grew collards and had never hear of them being grown by any neighbors. I fell in love with when exposed to them thru different TV shows & southern bbq websites/info. I searched thru many recipes and have come up with a "recipe" that I went ahead and used to do up my collards. I really need some people that want to share or I can share with my versions of a lot of my dishes I make. I think they are pretty awesome but would love to share with somebody who has grown up eating them sometime.
Never do we know where a James Beard or Michelan * might show up. I honestly not sure if Vivian really cares about those that much. Totally boggles my mind with the way her employees haven't a clue.
i've learned it doesn't matter where you go – the south will never leave your bones
I see her on TV sometimes