0:00
- Y'all have caught me being happy and excited again.
0:06
Because I'm walking down memory lane,
0:09
and I love it when I walk down there, most of the time.
0:13
That's just most of the time, y'all.
0:17
I was looking for me some earrings
0:20
to wear this morning, y'all.
0:22
And when Jack was born,
0:25
I had so many friends out there that shared
0:28
along the joy that I was feeling
0:32
for finally being a grandmother.
0:34
And people would send me blankets that they had crocheted,
0:38
and, oh, and jewelry, all kind of jewelry,
0:42
but look what I'm wearing today.
0:44
Jack was probably somewhere around two or three years old
0:48
when a fan sent me this,
0:54
and I have kept, I have kept every piece
0:58
all through the years, but what I did not keep up with
1:03
was the names of the people that sent me these things.
1:08
So, I wanna take this opportunity to thank y'all
1:11
from the bottom of my heart,
1:14
and this is Jamie with his oldest son, Jack.
1:21
You know, there's something about
1:22
that very first grandchild,
1:25
having that brand new experience that you've never,
1:28
ever, ever experienced before.
1:32
And you're at this age where you think,
1:36
"There's nothing new for me to experience."
1:39
Well, I'm here to tell you,
1:41
I'm here to tell you, girls, oh yes there is.
1:48
When those babies start coming, whoa.
1:52
And it went from 1 to 11,
1:55
and I love each and every one of them.
1:58
All right, so the other reason
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I'm happy to talk about retro,
2:02
I'm gonna share with y'all
2:04
an easy way to cook your collard greens at home.
2:08
Now, I have I think eight or nine strips of good bacon,
2:14
and I always buy the thick cut
2:21
some kind of protein with bacon,
2:23
and then I'll use the thinner
2:25
because it adheres so good to,
2:27
say a chunk of chicken or a shrimp, something like that.
2:31
So, Eddie cleaned one of my old copper pots for me,
2:36
and I appreciate it so much,
2:38
because I hadn't used this in forever.
2:40
So I'm gonna put our bacon in there,
2:42
and I'm gonna cook it just for a few minutes,
2:48
and get all that good old bacon flavor out of it.
2:51
Let me see, I don't wanna cook this too high.
2:55
All right, now I want show y'all what Theresa did,
2:59
and she did it perfectly.
3:08
and these are beautiful, y'all.
3:14
and then she rolled them up.
3:16
See, that's part of the stem,
3:19
and I don't care for the stems in my collard greens.
3:23
I just like the tenderness of the collards.
3:28
And then she rolled them up and she sliced them,
3:33
Can you see how they look?
3:37
Just a couple more minutes on that,
3:39
and then I'm gonna add a stick of butter,
3:43
and I'm gonna add about a half of a Vidalia onion
3:47
sliced real thin, and we go and cook that for a few minutes,
3:51
then we gonna add a little water,
3:54
and let 'em cook until they're tender.
3:59
I added my stick of butter, y'all,
4:02
and that's gonna give it such wonderful flavor.
4:07
All right, so I got my butter going,
4:08
so I'm gonna throw in my onions.
4:18
Now, once the collard greens start cooking,
4:21
I'll taste the pot liquor in them,
4:24
and then I'll start adding salt and pepper,
4:28
but I'll probably go ahead and add some pepper right now.
4:32
(pepper grinder whirring)
4:35
It sounds like it's getting low.
4:43
Look down in there, Eddie.
4:47
Doesn't that look delicious?
4:50
So I'm gonna start putting my greens in.
4:59
Now, a collard green versus a turnip green.
5:06
There's a lot of, oh, I thought that was hot, it's not.
5:10
There's a lot of difference
5:12
between cooking turnips and collards.
5:15
Collards are more dense,
5:18
and even though they shrink,
5:20
they don't shrink down like a turnip.
5:23
I mean, you can start out with this many turnips right here,
5:27
and you might wind up with a cup and a half of greens.
5:31
So, just remember when you're trying to decide
5:38
your collards will go a lot further than a turnip green.
5:43
Although I have to say,
5:45
I think the turnip greens are my favorite.
5:56
I'm gonna see if I can find a lid that fits this pot,
6:00
because I can't remember
6:03
if it came with a lid or not.
6:09
All right, I'm gonna turn these down.
6:14
And let them just cook,
6:16
and I'll keep a watch on them
6:18
because I may need to add some more water,
6:21
but right now there's enough with the two cups of water
6:27
for them to start kind of steaming,
6:29
and they will shrink up a little bit.
6:33
They're looking wonderful, y'all.
6:35
So I just stirred 'em up real good,
6:37
and now I'm gonna put some hot sauce in them.
6:39
If you've ever eaten at the Lady and Sons,
6:45
and at Paula Dean Family Kitchens,
6:48
you're gonna find that our turnip greens
6:50
have a little bit of a bite,
6:53
and everybody seems to love that about 'em.
6:58
So I'm gonna get me a little tastin' spoon
7:02
because now is when I would add the salt,
7:09
and maybe some more pepper.
7:12
Look at that pot liquor.
7:16
Oh my gosh, the flavor is there,
7:22
So, we're gonna take care of that right now.
7:31
I might could use a little bit more hot sauce,
7:37
'cause I just love my hot sauce
7:39
'cause it doesn't try to kill you.
7:43
You know, it just says, "Wake up, I'm here.
7:47
But, I won't kill you."
7:55
I'm gonna have look for my
8:05
but I'm gonna add a little pepper to it.
8:09
And look, that two cups of water is like perfect,
8:14
but you'll wanna watch 'em as they're cooking that
8:21
you don't let the water get too low,
8:23
'cause there's a good chance
8:24
you'll have to add some more water.
8:37
Okay, I got the hot sauce in that time, y'all.
8:46
Y'all, the recipe on these collard greens
8:48
are slap-to-dab perfect.
8:52
I did not add or do one thing to 'em,
8:57
not one thing, and you know I'm bad about
8:59
changing around my recipes,
9:02
but I didn't have to do a thing to this one.
9:06
So I can't wait to taste, and guess what?
9:10
One of our children that y'all don't get to see much,
9:14
this is our baby boy, Anthony.
9:19
And he's here on the phone,
9:21
and it's his anniversary, and he's trying
9:24
like three hours before to make reservations for dinner.
9:35
He'll be off in a minute.
9:36
You'll get to see him, he's so pretty.
9:40
He is a pretty, pretty boy,
9:43
and good, good to the bone.
9:49
- Your children, my children,
9:50
our children turned out so good in spite of us.
9:56
Don't you feel that way?
9:58
- We must have done something right.
9:59
- We had to have done something right.
10:06
It's gonna really move you.
10:12
- You gonna need some more pepper.
10:18
Hey, y'all, it's Paula Deen.
10:20
Now, if you enjoyed this video, be sure to like it
10:24
and click the subscribe button as well as the notification
10:27
and bail to be alerted when I post a video.
10:31
Love and Best Dishes Y'all.
