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Quarantine Cooking: Southern Collard Greens Recipe - Paula, Bobby, and Jamie are cooking up a delicious southern collard greens recipe today that's a classic favorite and a must-try!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/collard-greens/
Pressure Cooker Link: https://www.shophq.com/Product/paula-deen-1000w-6-qt-ceramic-nonstick-pressure-cooker/479-194
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#pauladeen #quarantinecooking
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0:06
I'm in my kitchen doing a quarantine
0:10
cooking video for y'all and I've got my
0:12
two wonderful sons so many words
0:16
everybody these greens look great thank
0:23
you
0:23
they're a delight to have around
0:25
[Laughter]
0:33
we are so lucky we have spent almost
0:36
every day of the last 30 years together
0:41
[Music]
0:47
we see that look a lot go ahead mom
0:51
sorry all right wait oh maybe everybody
0:56
loves our collard green show everybody
0:58
and so I have shown y'all before but I'm
1:02
gonna show you again but this time I'm
1:05
going to show you how I cook them in my
1:07
pressure cooker that's right I've got a
1:10
Paula Deen pressure cooker that from
1:15
time to time I'm own shop h2 with it and
1:18
I was so excited to be able to show a
1:21
lot of them millenials you know how
1:24
useful a pressure cooker is and I think
1:29
I think my sons have even I think I've
1:31
even brought them around but you know
1:34
that everybody's heard so many horror
1:36
stories are those old-timey pressure
1:38
cookers that you use on your stove in
1:39
there Tromp jiggles always used to blow
1:43
up a good bit so I heard about this
1:46
woman did really use those when she
1:48
passed away mmm
1:49
they went to redo her teaching they
1:51
found 23 of them in the ceiling of her
1:53
kitchen where her there's a toughest job
1:58
yes so I remember when they were little
2:01
and I was cooking in my pressure cooker
2:04
I wouldn't let them come in the kitchen
2:06
because I was so afraid of it but now
2:09
you don't have to
2:10
afraid it's foolproof and I love it and
2:13
what would you say Eddie I used this two
2:16
or three times a week
2:17
oh definitely I mean I love it it's such
2:21
a time saver plus they say because it's
2:25
cooked under pressure and nothing
2:26
escapes that you you redeem more of the
2:33
nutrients cause more nutrients so I like
2:35
that so we are using a bag of collard
2:41
greens from the grocery store but here's
2:45
one thing I don't like they cut them up
2:49
stem and all and I cannot stand a stem
2:53
in my collard green I just can't stand
2:56
it and I see something right here and
2:57
I'm going after them do so ordinarily
3:04
and at the restaurant
3:06
oh we're gonna be stripping you know
3:12
we're gonna get a meal we gonna be
3:14
stripping them which restaurant is that
3:16
y'all the Kit Kat club y'all I'm gonna
3:26
call it Greenleaf is this big y'all so
3:28
it's got a big old stem and you go oh
3:31
look say you get me so upset I throw the
3:34
stems away English I put the stems in
3:36
the time I did that killing your mother
3:39
you killing your mother I was telling
3:43
sign on the talk so anyway if you are
3:48
miss fascinating you're better off
3:51
defined by the bunches and you want to
3:55
pick up a leaf and you want to start at
3:58
the root end and just strip that big old
4:02
tough vein out of the center of it
4:04
then I stack them up because the least a
4:08
whole I stack them up and roll them up
4:11
like a cigar and then I slice it like
4:15
one inch length
4:16
that's good method they even make little
4:17
tools that you can bind get some sorts
4:19
of stuff to to hold and the strip you
4:25
are kiddin
4:26
well maybe for Christmas maybe for
4:29
Christmas that's what you need
4:30
Sammy clouds tell Michael I'm getting
4:38
you miss Kippur and watching it real
4:44
exciting so what's in the all right so
4:49
Eddie well the camera if you can get
4:59
down in there I am cooking these collard
5:03
greens in neck bones
5:05
uh-huh smoked smoked neck bones and in
5:09
your press return home
5:15
so I've I cooked them in you know maybe
5:19
maybe a cup and a half two cups of water
5:22
not a whole bunch not a whole bunch of
5:25
water because you don't lose any water
5:28
in the pressure cooker you know gettin
5:30
evaporate right so we've got a wonderful
5:33
holiday door and we actually serve this
5:38
in the restaurants and I'm gonna put
5:40
about that much hot sauce in there
5:45
I don't know maybe a tablespoon ooh and
5:48
now I'm gonna put garlic powder and I
5:53
use powder not salt how much of that
5:59
much and then I'm gonna put this much
6:05
salt that's what makes animal but this
6:10
much pepper that's what makes home
6:12
pretty so good
6:14
panting - although in the cookbooks I
6:17
tried to get it down to you know the
6:20
actual actual right but you just have to
6:26
play with it and that's a tiny spoon I
6:28
know I love these lists but 80 bottom
6:31
for me somewhere didn't need yeah
6:33
apotheca up in goffstown new hampshire
6:35
oh gosh what's that spoon made for us
6:39
so tiny for me in my love tiny my house
6:44
somebody somewhere whittled those things
6:46
just for you well I just love them
6:48
they're great
6:50
I know so I'm probably right it may have
6:54
been used for honey maybe but I love all
6:59
my news them so much real wood
7:04
yep I love them
7:07
thank you Eddie feels like I'm just a
7:10
little miniature wooden spoon it's
7:12
perfect
7:13
all right so I probably put a tablespoon
7:16
of his fill of a wet chicken base I
7:19
don't know where to come look for him
7:21
the girls would like those Whitman's
7:24
they would and it is Milly girl and we
7:28
are still loving her doll baby
7:34
we're down baby motor running Theresa
7:40
but Christmas
7:41
I started kissing each other inside each
7:44
other oh gosh the two girls each other
7:54
so anyway I dartium ah keep your hands
8:10
off my dad and his hair look like it was
8:15
born by electricity
8:18
straight up everyone looks like and as
8:21
as the color of the sky he looks like
8:27
nobody in our family Poindexter the
8:35
chicken old this the cartoon the old
8:43
rooster
8:49
my little chicken on there so what are
8:59
you doing how are you stirring oats
9:01
economy me magic spoon so what do you
9:05
use it for besides everything I want I
9:08
love it though alright so back to
9:11
collard greens so you don't cook the
9:13
greens with in the pot is me and this is
9:17
already cooked yes I put our neck bones
9:20
in and cook them for 15 minutes under
9:24
pressure as all yeah I mean short time
9:27
well you know that I told you how to
9:29
make a pot roast in it you know
9:31
quickly you can do it so oh they left to
9:35
steal Jimmy get over here so we can pop
9:40
your knuckles along with this not the
9:42
small wooden spoon so we can be bringin
9:49
up everything
9:50
do y'all remember that paddle I used to
9:52
have that we would take away from you
9:54
uh-huh y'all know grab it run away land
9:57
it's somewhere here yeah I needed
10:02
somewhere no you don't you can eat it no
10:05
I may never know I got one daughter that
10:09
looks and when she wears a dress it's so
10:13
funny because I said oh there's my baby
10:16
Bobby Dean and he's wearing a dress
10:19
somehow at 50 years old heaven triplets
10:23
that are all going on two years old for
10:26
anybody who done enough yeah I either
10:31
did it exactly right or I did it exactly
10:33
wrong by working so late to have
10:35
children but it's Bobby Kennedy's your
10:39
way that I never never need I know I
10:43
told ya mama oh did you uh but you know
10:47
what
10:48
wrap it up what would be terrible having
10:52
three babies at 20 years old and not not
10:57
having figured out your future yet so I
11:01
think that you're you're so fortunate
11:03
that I figured out my future yeah did
11:06
you you're settled and you don't have to
11:09
worry about where you're gonna get milk
11:11
money from oh that's it's such a
11:14
blessing but you know there's pros and
11:16
cons to both ways but just not to be
11:20
under tremendous financial pressure yeah
11:23
it's a great well I am Doug the greens
11:25
okay
11:26
they put me under tremendous financial
11:29
pressure doesn't it look great but bones
11:36
are the collard greens well that you
11:38
can't have one without the other so oh I
11:43
didn't add any more water to it y'all
11:45
just want Eddie showed you so all I have
11:48
to do Eddie if you will come around here
11:52
and let me show them all I have to do is
11:54
line up the arrow with the open turn and
11:59
close that is it and I'm gonna put this
12:03
on for about 16 more minutes and we'll
12:07
come back and let y'all see the finished
12:09
product otherwise this process would
12:12
have taken maybe an hour and a half to
12:15
two hours if you were doing it on the
12:17
stove to cook cauldrons yes don't they
12:22
get like you can overdo them right well
12:26
it's kind of hard because like they'll
12:29
be best tomorrow okay y'all collard
12:34
greens are ready they smell so good oh
12:36
you know I cook the next bone in the
12:38
pressure cooker for 15 to 20 minutes and
12:42
I put the greens in and I think I cook
12:48
them for 16 or 17 minutes so fast I know
12:51
cuz collard greens on the stovetop take
12:53
an hour
12:54
nice right oh thank you that's just for
12:56
the greens I mean captain me okay all
13:00
right surge now we can't our our top
13:04
will not open until we've released all
13:08
the pressure and I had already released
13:12
the pressure so we're safe to open up
13:17
now but you'll hear and you'll see and
13:20
hear sting just pouring out and you
13:23
don't want to attempt to take this lid
13:25
off until there's nothing coming
13:27
and when we open it you always want to
13:31
open it away from you because the
13:35
already steam
13:40
I think steam burns worse than the
13:44
actual hot I've always heard I said that
13:48
you'd rather be burned by fleeing than
13:49
busting you know that all cooks that
13:52
have that debate I have burned myself
13:54
with some steam I gave two ago and it
13:57
made me curse I'll take neither I guess
14:00
I know it burns bad new all right so I
14:04
want you to look look at our neck bones
14:09
would you and it just smells like Sunday
14:12
supper okay mmm-hmm nice cornbread oh oh
14:19
gosh don't even say it
14:21
son great potatoes some lace cornbread
14:24
ah I taste it a little bit tonight in
14:39
the face of brick it in your mouth a
14:43
charcoal briquette it's burning no yes
14:49
it's hot talking put in here a lot I did
14:53
sneak a taste but look at those neck
14:56
bones at his farm another
15:00
your bhabhi everyone and you took the
15:04
other here well I did it for you
15:12
yeah I took the neck bones for about 15
15:16
or 16 minutes in the pressure cooker
15:20
under pressure and when the when I was
15:25
done with that I put the collard greens
15:28
in there and I probably put a cup and a
15:32
half of water just a little bit for the
15:35
neck bones and that's all the water I
15:38
added because we remember in a pressure
15:39
cooker you don't lose any of your liquid
15:43
through evaporation so did you like them
15:48
greens are super tender there I didn't
15:54
know I'll put that but trust I'll see
15:55
y'all get but they're great but it's
15:59
ever Mogu some like homebred know that
16:10
you're good some late comrades some
16:13
creamed potatoes maybe you know why they
16:17
gonna be too too salty a great great
16:20
that country fried steak and gravy that
16:23
I smell and see right and once we're
16:29
talking like peach cobbler
16:32
how about some ice cream okay we'll be
16:38
back this soothes the burn y'all by
16:41
loving best dishes
16:47
hey y'all it's Paula Deen now if you
16:50
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16:52
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