this is the most uncomfortable and awkward photoset i think ive ever seen what are they trying to do here
idk man I’d burn that shirt too
preferably with the person still wearing it
From what I recall the guy burning it is a model who had to wear that shirt for a shoot, and once it was done he burned the stupid thing.
i would have refused to wear the shirt…seriously why would you want pics of you wearing something atrocious like that.
Looking forward to making this for Thanksgiving. It’s been pretty popular the past couple years.
You can be loose with the amount of greens and seasonings, this is the kind of recipe you don’t need to be exact about.
1 lb collard greens (about 1 large bunch), washed
1/2 lb mustard greens, turnip greens, or kale, washed (I like kale best, for its texture)
1 Tb canola oil (or other flavourless cooking oil, ie, don’t use peanut or olive, flavours would clash)
5 garlic cloves, minced
5 c vegetable stock (I use Knorr cubes, but if you know how to make it from scratch, go nuts! Also see note below)
1 and 1/2 tsp red chili flakes, or more to taste (see note below)
1 Tb liquid hickory smoke
Roll several collard green leaves like a cigar and chop them into 1/2 inch strips until entire bunch is chopped. Repeat this with the other greens and set aside. (Roll lengthwise, so when you cut the strips, the stem is in the middle holding strips of the leaf on either side. Hope that makes sense. I roll the kale in with the larger collard leaves, about 6 leaves altogether at a time, and cut them so they’re all mixed together and gets the chopping done faster. And really, you can get your stock and seasonings going first and throw your chopped greens in as you go along; there’s no need to get it all chopped *before* you start the rest, unless you like to be real systematic about prep work. Chopping the greens is my step 3, after the next two steps below.)
In a large pot, warm the oil over medium heat, add the garlic, and sauté until the garlic is fragrant, about 1 minute.
Add the greens, stock, chili flakes, and liquid smoke to the pot and bring to a boil. Reduce heat, cover, and simmer 35-40 mins.
Allow greens to cool, then transfer to a large bowl or Pyrex dish with a lid (is this step necessary? I’m not sure. I always put it in a glass casserole dish only because I think this shouldn’t be in lengthy contact with metal or non-stick coatings— if you have enamel pots, you can probably just put the pot in the fridge). Let greens sit for 1 to 2 hours or overnight in the refrigerator. The overnight method is preferred to really bring the flavours out. Spoon out however much you want, reheat on the stove or in the oven and serve (in the soup, or forked out of the soup, depending how you like it).
You can use a little more garlic and chili flakes than the recipe, but beware if you’re sensitive to spiciness since the strength will increase every day it’s working its magic in your fridge.
The recommended amounts make enough greens to fill a 3qt dish.