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Monday 01 June 2026 12:15:07 GMT
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#ياعلي #ياحسين #ياعباس #fyppppppppppppppppppppppp #fypシ
#ياعلي #ياحسين #ياعباس #fyppppppppppppppppppppppp #fypシ
#للغابيين صباحكم مليء بالسعادة #اللهم_لك_الحمد_ولك_الشكر #اللهم_صلي_على_نبينا_محمدMaroc tanger❤️🌹🥰🇲🇦#اكسبلور_تيك_توك #الجالية_المغربية_في_كل_مكان🇲🇦🇲🇦
#للغابيين صباحكم مليء بالسعادة #اللهم_لك_الحمد_ولك_الشكر #اللهم_صلي_على_نبينا_محمدMaroc tanger❤️🌹🥰🇲🇦#اكسبلور_تيك_توك #الجالية_المغربية_في_كل_مكان🇲🇦🇲🇦
#foryou #fyp #xybca #4u #foryoupage
#foryou #fyp #xybca #4u #foryoupage
🥬 COLLARD GREENS: PICK, CLEAN & COOK THEM RIGHT Great collard greens start long before they hit the pot. The secret is choosing fresh leaves, washing away every bit of grit, softening bitterness, then simmering them slowly until tender, savory and full of flavor. Start by choosing bunches with deep green leaves that look crisp and fresh. Skip leaves that are yellow, slimy, badly wilted or dried around the edges. Smaller to medium leaves are usually more tender, while very large mature leaves may have a stronger flavor. Prep the greens by removing damaged leaves and cutting away the thick center stems. Stack several leaves, roll them tightly, then slice into ribbons. This helps them cook evenly and makes them easier to eat. Now CLEAN them well. Collards can hide dirt and sand in all those folds. Fill a large bowl or clean sink with cold water, add the chopped greens and swish them around with your hands. Let them sit for a minute so the grit falls to the bottom. Lift the greens OUT of the water instead of draining the dirty water over them. Refill with clean water and repeat 2–3 times, or until there is no grit left at the bottom. To help tame bitterness, especially with larger mature leaves, you can do a quick parboil. Put the washed greens in a pot, cover with water, add a little salt or a splash of vinegar, and boil 5–10 minutes. Drain. This step is optional, but it can mellow a stronger batch of greens. Next, BUILD THE FLAVOR. Choose your pot: 🦃 SMOKED TURKEY: Cook smoked turkey with chopped onion and garlic until the broth becomes smoky and savory. Once tender, remove the bone, shred the meat and return it to the pot. 🍖 HAM HOCK: Simmer ham hock with onion, garlic and broth until the meat is tender. Remove the bone and excess fat, chop or shred the meat, then stir it back into the greens. 🌭 SMOKED SAUSAGE: Brown sliced smoked sausage first, then sauté onion and garlic in those flavorful drippings before adding the greens. 🥓 BACON & GARLIC: Cook chopped bacon until lightly crisp. Add onion and garlic, then let the greens simmer in that rich savory base. Add your cleaned greens and enough chicken broth or water to nearly cover them. Bring to a gentle boil, lower the heat, cover and simmer about 45–90 minutes. Mature greens may need longer. Stir occasionally and keep enough liquid in the pot so they stay moist. Season with black pepper, garlic powder, onion powder and crushed red pepper if you like a little heat. Taste BEFORE adding much salt because smoked meats can already be salty. Near the end, add a splash of apple cider vinegar or hot pepper vinegar. That little bit of acidity brightens the whole pot and helps balance bitterness. If the greens still taste too sharp, a SMALL pinch of sugar can round out the flavor without making them sweet. Your greens are ready when the leaves are tender and silky but not mushy, the meat is easy to pull apart, and the broth at the bottom is rich and deeply seasoned. That broth is the famous pot liquor, so please don’t throw it away! Spoon a little over the greens or soak it up with warm cornbread. 😮‍💨 Let the finished greens rest covered for 15–20 minutes before serving. This gives the flavors time to settle together. They are often even better the next day. 💚 BESTIE TIP: Don’t try to “season away” bitterness with lots of sugar. Fresh greens, thorough washing, low-and-slow cooking and a little acidity give you a much better pot. Serve with cornbread, black-eyed peas, rice, baked chicken or your favorite Southern comfort-food plate. Save this for your next Sunday dinner! 🥬✨ #CollardGreens #SoulFood #SouthernCooking #SundayDinner #FoodTok
🥬 COLLARD GREENS: PICK, CLEAN & COOK THEM RIGHT Great collard greens start long before they hit the pot. The secret is choosing fresh leaves, washing away every bit of grit, softening bitterness, then simmering them slowly until tender, savory and full of flavor. Start by choosing bunches with deep green leaves that look crisp and fresh. Skip leaves that are yellow, slimy, badly wilted or dried around the edges. Smaller to medium leaves are usually more tender, while very large mature leaves may have a stronger flavor. Prep the greens by removing damaged leaves and cutting away the thick center stems. Stack several leaves, roll them tightly, then slice into ribbons. This helps them cook evenly and makes them easier to eat. Now CLEAN them well. Collards can hide dirt and sand in all those folds. Fill a large bowl or clean sink with cold water, add the chopped greens and swish them around with your hands. Let them sit for a minute so the grit falls to the bottom. Lift the greens OUT of the water instead of draining the dirty water over them. Refill with clean water and repeat 2–3 times, or until there is no grit left at the bottom. To help tame bitterness, especially with larger mature leaves, you can do a quick parboil. Put the washed greens in a pot, cover with water, add a little salt or a splash of vinegar, and boil 5–10 minutes. Drain. This step is optional, but it can mellow a stronger batch of greens. Next, BUILD THE FLAVOR. Choose your pot: 🦃 SMOKED TURKEY: Cook smoked turkey with chopped onion and garlic until the broth becomes smoky and savory. Once tender, remove the bone, shred the meat and return it to the pot. 🍖 HAM HOCK: Simmer ham hock with onion, garlic and broth until the meat is tender. Remove the bone and excess fat, chop or shred the meat, then stir it back into the greens. 🌭 SMOKED SAUSAGE: Brown sliced smoked sausage first, then sauté onion and garlic in those flavorful drippings before adding the greens. 🥓 BACON & GARLIC: Cook chopped bacon until lightly crisp. Add onion and garlic, then let the greens simmer in that rich savory base. Add your cleaned greens and enough chicken broth or water to nearly cover them. Bring to a gentle boil, lower the heat, cover and simmer about 45–90 minutes. Mature greens may need longer. Stir occasionally and keep enough liquid in the pot so they stay moist. Season with black pepper, garlic powder, onion powder and crushed red pepper if you like a little heat. Taste BEFORE adding much salt because smoked meats can already be salty. Near the end, add a splash of apple cider vinegar or hot pepper vinegar. That little bit of acidity brightens the whole pot and helps balance bitterness. If the greens still taste too sharp, a SMALL pinch of sugar can round out the flavor without making them sweet. Your greens are ready when the leaves are tender and silky but not mushy, the meat is easy to pull apart, and the broth at the bottom is rich and deeply seasoned. That broth is the famous pot liquor, so please don’t throw it away! Spoon a little over the greens or soak it up with warm cornbread. 😮‍💨 Let the finished greens rest covered for 15–20 minutes before serving. This gives the flavors time to settle together. They are often even better the next day. 💚 BESTIE TIP: Don’t try to “season away” bitterness with lots of sugar. Fresh greens, thorough washing, low-and-slow cooking and a little acidity give you a much better pot. Serve with cornbread, black-eyed peas, rice, baked chicken or your favorite Southern comfort-food plate. Save this for your next Sunday dinner! 🥬✨ #CollardGreens #SoulFood #SouthernCooking #SundayDinner #FoodTok
كل الذكر هذا في الصباح وفي المساء #اجر_لي_ولكم #كلام_من_ذهب #اذكار_الصباح #دعاء_جميل #fyp
كل الذكر هذا في الصباح وفي المساء #اجر_لي_ولكم #كلام_من_ذهب #اذكار_الصباح #دعاء_جميل #fyp
#fyp #foryou #foryoupage #fyppppppppppppppppppppppp
#fyp #foryou #foryoupage #fyppppppppppppppppppppppp

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