0:09
the pl time you know what typically down
0:12
South we cook our collards with ham Hawk
0:15
and a lot of seasoning but what I've got
0:18
planned for these is let's just braze
0:21
them love it all right so we're going to
0:23
need to wash them okay uh my Garden's
0:27
clean but anyway just in case but it
0:29
does have dirt in it just in case yes
0:33
and we have a lot here right this is a
0:34
big recipe but of course you by brazing
0:35
it's all going to shrink down to hardly
0:37
anything it's going to shrink down Gavin
0:41
you how we prep them at the restaurant
0:45
uh I cannot Abide a collared steem you
0:48
don't like them no so I'm just going to
0:56
that all right so see we stack them up
0:58
like that okay we roll them oh I didn't
1:01
see what you're doing so you're going to
1:01
do like a shiffon i s like if you were
1:03
chopping basil or something but not that
1:05
thin gotcha now these collards are
1:08
loaded in nutrients all right so if you
1:11
want to finish those collards okay I
1:14
will um dice up this onion and I'm going
1:19
to get our pot to heaten so basically so
1:21
we sauté the onion with do we put any
1:24
any uh any herbs in there any spices or
1:26
anything what you talking about herb
1:28
herb herb herb yeah tree herbs
1:33
herb h no no herb ain't getting near my
1:38
these uh just some salt and pepper we're
1:42
on the pig's back as we say in Ireland
1:44
on the pig's back on the pig's back what
1:46
does that mean it means we're we're you
1:48
know we're doing good we're flying high
1:49
right now on the pig's back I like it I
1:52
will be using that use that all right
1:55
so and now we've also got to get on the
1:59
Swiss chart now the Swiss chart I mean I
2:01
reckon we could eat the stalks of that
2:02
cuz they're so tender right what do you
2:04
think I don't know I'm just not a stocky
2:06
person you're not a stocky well we have
2:07
a look and see what it looks like all
2:12
see now do we cook both of these at the
2:14
same time all right I'll Trust You wo
2:17
you know what it tastes like what it
2:19
tastes like tastes just like a beet so
2:22
Beady I adore beets beets are
2:26
good all right Gavin let's get our
2:28
collards in Swiss into the
2:32
pot all right okay so we just this for a
2:34
few minutes yeah I'm saying a little bit
2:36
more olive oil okay cuz that was that
2:42
Gavin so what goes in now we we put the
2:47
in going to put the stock in say so a
2:50
couple of cups or something you said
2:52
something like that then we're going to
2:54
put the lid on there and we're going to
2:57
let them cook for about 20 minutes
3:00
so just two cups of chicken
3:03
star beautiful oh yeah I say this is
3:07
going to be delicious look how much
3:08
that's already sh down I know oh this is
3:13
excited so there you go 20 minutes
3:16
fabulous so should we check the stew I'm
3:27
go holy moly holy camole there's nothing
3:32
wrong with that no look at that watch
3:35
yourself at that that looks Dynamite yes
3:39
so this looks fabulous this looks
3:41
Dynamite so I tell you what we'll do
3:42
okay I'm going to toast some of my soda
3:44
bread get nice crispiness you fry an egg
3:53
ciao if you would uh dip us up some
3:58
greens got it so that those will be
4:00
ready when we fry our
4:08
eggs there's yours now I'm going to cook
4:11
mine just a wee bit longer all right
4:15
how's our toes oh look at that we got
4:17
our stew oh yeah boy oh looks yummy now
4:21
you know what I'm going to do for our
4:23
Irish stew I would love just a little of
4:25
the potato on the bottom oh that's what
4:27
I have oh okay absolutely I want the
4:29
same enough potato that's good enough to
4:31
start with perfect little bit of Stew
4:34
can I dish up for you please I got to
4:39
unbelievable oh that's a plenty honey
4:41
look at that so gav this is your
4:44
sweetheart I've got a little paprika
4:46
right there this is for you know just
4:48
for color just to bump it up a little
4:50
bit yes look how pretty little Smokey
4:53
flavor on there yes and we've got room
4:55
for our our uh soda bread yeah but now
4:58
the beauty about like this is that we
5:00
have a nice thick slice which means it's
5:01
crispy in the outside ni tick slice a
5:03
tick one yeah a tick one t i c k
5:07
tick all right my eggs almost ready
