Traditional Italian Cooking – A super easy pasta recipe
December 31st, 2011
Join host Susan Doherty on location in Santa Barbara wine country for traditional Italian cooking. Chef Leonardo Curti, of the popular Trattoria Grappolo, whips up a delectable dish you won’t want to miss. Get the recipe and easy tips here, at Six Minute Style.
Video Rating: 4 / 5
Learn step by step how to make a pot of southern, soulful collard greens from start to finish. This recipe uses smoked turkey legs, onions, garlic, chicken broth and red pepper flakes to flavor the greens. If you’ve never made collard greens before then you may be surprised at just how easy to make and addictive they are! Not to mention full of nutrition!! Pairs well with any southern meal. In this video I show you how to remove the collards from the stem, wash them, chop them up and cook them to a savory perfection GET RECIPE divascancook.com
Tags: Cooking, Easy, Italian, Pasta, Recipe, Super, Traditional
December 31st, 2011 at 3:02 am
bello ricette
December 31st, 2011 at 3:50 am
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December 31st, 2011 at 4:05 am
i am so cooking this it looks yummy really good
December 31st, 2011 at 4:36 am
Great video and great for teaching too! It is really hard to take things slow enough to teach others and have them understand. This looks absolutely delicious!
December 31st, 2011 at 5:24 am
@jcmendezify He just used the pizza oven to melt the cheese. 10 minutes in a very hot oven should work just as well…
December 31st, 2011 at 5:37 am
I got all excited about this one until the pizza oven… where in the world will I get a pizza oven in my house? haha
December 31st, 2011 at 5:43 am
oh god.. sorry this is NOT my cup of tea.. all you have is.. TONS of cheese and fat and olive oil and one thin slice of egg plant.. and tomato
December 31st, 2011 at 6:28 am
italians are just the best cooks!
December 31st, 2011 at 6:53 am
niceee ill do this for staff lunch tomorrow
December 31st, 2011 at 7:31 am
Susan…looks Mmmmm. Check out my Cooking Video on YOUTUBE. HOT!
December 31st, 2011 at 7:45 am
We have many faults, but do not our food !!
December 31st, 2011 at 8:04 am
98% of Italian-Americans comes from Southern Italy…
December 31st, 2011 at 8:41 am
Looks delicious! What an interesting way of serving pasta.
December 31st, 2011 at 9:22 am
Maybe a squash, grape leaves, a crepe skin, etc. It’s all open, to sub for the eggplant. I don’t really like it either.
December 31st, 2011 at 9:59 am
my god, these yanks should be forbidden from leaving their country
December 31st, 2011 at 10:47 am
Grappolo’s is one of my favorite resturants and the owners are soooo great! LOVE IT!!!
December 31st, 2011 at 11:15 am
Entertaining even if I don’t make the recipe (yet…someway). Very good vibes here!! Now back to work for me, ha ha!!!
December 31st, 2011 at 11:31 am
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December 31st, 2011 at 12:24 pm
try a corgette dude
December 31st, 2011 at 12:41 pm
Warning: Drooling Danger
December 31st, 2011 at 1:20 pm
looks good
December 31st, 2011 at 1:42 pm
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
December 31st, 2011 at 2:38 pm
Do you know if you can substitute enything for the eggplant…i want to make it for my mom, but she HATES eggplant
December 31st, 2011 at 3:22 pm
looks gorgeous
December 31st, 2011 at 4:10 pm
lovely hostess, charming chef, and marvelous dish. thanks!!
December 31st, 2011 at 4:51 pm
It looks great.
December 31st, 2011 at 5:09 pm
You make yours like i make mine!! Great show.
December 31st, 2011 at 5:43 pm
@divascancook Looks really good . Ha ha change en those diapers.
December 31st, 2011 at 5:54 pm
definetly gonna subscribe to u keep up this good work i support you
December 31st, 2011 at 6:33 pm
HOLY MOLEY….I just made collards for the first time EVER using this recipe and BAM…blew the ladies at work away…we’re talking southern SC ladies…this made the absolute best collards that I have ever had the pleasure of consuming. Love your videos.
December 31st, 2011 at 6:42 pm
thank you!!! i will try..you make it look easy and deliciouse!!
December 31st, 2011 at 7:17 pm
ROFL @ Issac! My toddler is the SAME way! Anything she wants she repeats. Mommy, Mommy, Mommy. Milk, Milk, Milk. TV, TV, TV. And now she loves to: Write, Write, Write. Girl, I have to do my grocery list on my cell phone cause when she sees me with a pen and a piece of paper it’s OVER! lol (So busy rambling that I forgot to tell you that I’m trying these greens tonight with some chicken, mac&cheese, and candied yams!) *drooling*
December 31st, 2011 at 8:01 pm
I am cracking up at your son.. Mommy Mommy Mommy…HI! so cute!
December 31st, 2011 at 8:48 pm
I followed this recipe and made collard greens this thanksgiving and booooyyyyyy did everyone love it. Thanks for sharing. God Bless.
December 31st, 2011 at 9:09 pm
Wow, nice wife, nice cook, nice mother, your husband is lucky.
December 31st, 2011 at 9:21 pm
I’m in love !!!!!!!!
December 31st, 2011 at 9:52 pm
You just don’t see a young sexy black woman doing home cooking any more….she is a badass wife, I want to marry her. Today’s young woman want go out and eat, and do lazy stuff.
December 31st, 2011 at 10:17 pm
dats wat type of women i want not a hood rat dat kno how 2 cook jus hotdogs n other frozen bullshyt!!
December 31st, 2011 at 10:58 pm
@DocB3Fuzz That’s exactly how we cook them in East Texas (also add sugar)..and we’ve competed and won in the Collard Green Festival for the past four years.
December 31st, 2011 at 11:39 pm
Aunt Inez (great aunt old school) used ham hocks, bacon fat, garlic, red peppers (not too many) and skipped that “drying process”. She like to use “mixed greens” which was the bomb: kale, mustard greens, collard greens, turnip greens, all fresh from her garden that I grew for her.
December 31st, 2011 at 11:44 pm
LOL my son does that same thing , Mommy mommy mommy LMAO classic.
December 31st, 2011 at 11:49 pm
love ur vids is ur son mixed btw?cutie!:)will def do this recipe I use ham hocks so for health reasons will try the turkey legs yummy!
December 31st, 2011 at 11:51 pm
Isaac is a doll! LOL A budding food critic. And you’re right it’s very important to get all the grit off fresh collards. Collards are not typically a get-off-work-and-put-them-on type food because you can’t rush them. They do take a couple hours, but they are well worth it for the weekend!
January 1st, 2012 at 12:22 am
Nice job with the green and your such a cute mom lol baby wants to assist.
January 1st, 2012 at 12:34 am
Your greens look yummie, I hope I can do them the same way one day.
January 1st, 2012 at 1:19 am
luv the video ur lil boy iz to funny lol an cute
January 1st, 2012 at 2:15 am
i eat collard greens all the time, but i eate the canned ones, so i didnt know fresh ones were that big…damn
January 1st, 2012 at 2:25 am
Delicious!!! Thanks for the recipe!
January 1st, 2012 at 3:14 am
heres a trick, after wetting the leaves thoroughly, i put it flat against a cutting board and scrub a few times with a corn brush. collard greens is too tough uncooked to be torn up by a corn brush, but will loosen ALL the grit and grime. one more rinse and its good.
January 1st, 2012 at 3:53 am
LOLOL mom mom mommy mommy mommy mah mah mom mommy, what!… hi!!