New Years Black Eyed Peas with Collard Greens

okay folks look let me be the first one to tell you guys Happy New Year right so if you're down from down south you know me you know what it's about it's about them black ey peas no matter what else you having I don't care if you having gumbo you going to have some black ey peas but check it out we F to do an infusion folks we going to do black ey peas and collards and you know what we going to do we going to season it with that smoked turkey let's get it now look look at these ingredients right here not a whole lot to it but listen the flavor on this is like amazing now we all like black ey peas right we all like collard so look you infuse that together and I got a smoked turkey leg which I'm getting ready to show you guys in just one second and don't forget the full ingredient list is on my website right smoking and Grilling with abb.com and that's wab.com all right so look the first thing we going to do is we're going to take our collards I got some salty well I Ain going to say it's really salty I put some kosher salt in here you know what I mean and this is nice cold water oh and then I did add uh a little bit a cap full of vinegar and if some people like to do it I do it sometime but I don't really see the benefit from it they put like a cap full of uh lemon juice but that's what's in here right now right so I'm just going to soak those now I want to show you something okay so I want you guys to come here this is what I did off camera before I even started doing the filming right if you can see this was just regular water you can see the oils and the you know a little bit of the fat that's on the top right here that's all your flavor right so to me this is like my stock now and we got our meat I can take my finger here and push this look at this this is already oh yeah that's super ready to to go this is where we going to get our Flavor now if we doing beans you know we going to have broth stock or some people use water right you've been following this channel no water we always using the stock so as you see look I got two cups of chicken stock right just showing you guys this here but we have some liquid in there right that's our smoke turkey that's our Flavor now I'm going pour that in the cup and now you going to know what we going to you know flavor this with this with the infusion with the collors I promise you folks this is like change your world now here look I was able to get four cups I got like a little bit extra off of that but four cups is good then I got chicken stock that right there cuz we going to put in about four to five no about five to six cups inside of this right so I you know I went ahead and soaked my beans I did these overnight you guys know that I got a video called how to hot flash beans if you don't know it real simple so if you don't have the forethought to you know remember to you know soak the day before all you got to do is just hot flash super easy only takes about an hour I still say best results let them soak over night you know what I mean but you do have an option now now I'm getting ready to bring these greens I'm going to show you guys you know I've been doing greens a minute on this channel you guys have seen them but I'm going to go ahead and get out and roll them all right so after going through these you know just checking them doing a little scrubbing right I'm going to take some of these out of here like this you guys come on over here now in just a minute I'm going to do something that's going to be very familiar to some of y'all out here in the the world right so when I get to that part you guys will probably tell me yourselves let me just get set up now this the part that I like to do you know what I mean cuz it gives me a chance to just like reminisce with my granny now you saw the way I did that look I did it this way now where all of my seasoned green you know prepars at now you can do it this way don't throw that away right or you can take them this way just grab them and get rid of as much steem as you would like this like the fast way doing it that way right again you look it like this oh then they got this method you take it and you just do it like that so do whatever works for you I don't never tell nobody to do it my way I do it all kind of ways once I get to talking I forget what I'm doing and I always end up doing them like this right so let me do a few more let me get a nice bunch and then I'm going to bring that familiar ER familiar you guys that word I'm trying to say to y'all all right so like I said I'm going to take you down anyway just come on in here I'm going quit joking around you know what I mean but look some of y'all going to recognize this technique right so I got them you see how they are steem gone now you guys can talk to me down in the comment section below and tell me how many of y'all like to have the stem and then you know what if you like the stems in yours please tell me where you from where you originate not where you like landed at now cuz some of us have moved and moved away from home right so you see how I'm just rolling these up nice and tight like that right just keep it just like this you know what I mean and then you cut them down how you want to right I like to cut them down like this it depends on how big you want them to be I do anywhere from a/ inch you know cut as far as the thickness all the way to you know like one in so they'll vary I'll just grab this one right here you know I mean just so you guys can see you see that that's what I'm talking about so we just put that in here you could take it you can take one of those actually and cut that in half it's really up to you don't forget it's going to wither down you know so let me go ahead and do the rest of these you know what I mean and uh from there after that then we going to go ahead and just make it now this is going to start off like uh for me whenever I do anything like this and I want to keep that southern tradition it always starts off like I'm making a gumbo right so when you say gumbo you know you be talking about having a root so just check it out and look at how I start and I'm going to show you show you how you can have something right we going to open up the new year you know I mean what is it good luck Prosperity Wellness all of that we got them beans all right so now we get down to the nitty-gritty this the good part right here right so obviously that's my smoked turkey that's what rendered all of that right so listen this is how you know everything is going to be right and if you don't believe me look I can open this up now you see that right there hey you know what I am the head chef in this kitchen so check it out I'm going to take that you want to start off with like low you know what I mean we just want to get a little heat in there I use extra verion olive oil anytime you see these right here I only cook with infused olive oils folks I mean listen if I'm comeing to your house and you don't have it don't worry it's going to be okay but for now we going to go ahead and use that now as this comes up to Temp I want you guys to pay attention right here I'm getting ready to peel this let me get this peeled and once I have it peeled I'mma to show you we not going to dice these we going to go ahead and do these so what uh we just call them like a like a rough chop all right so notice what I'm doing remember I said like a little rough chop this is it right here I like these to be done this way cuz when we saw T them right even when they big like this when they become translucent but right now it's going to push all of its flavor and inside of this so we going to get that in the pot okay so if you come on in here look at this I just want to let you guys see how far I take my onions down I like mine like this they becoming soft I can feel the softness as I stir these right I haven't scraped none of the bottom or nothing like that I'm just letting this just work keeping everything moving and I turned my fire down just a little bit now I'm going to go ahead and add my garlic okay so I put my garlic right here on top you know I mean on top of the onions now I made sure that I have a low flame cuz I don't want to burn my garlic right and now I just give this enough to let that heat get on it and become fragrant and just to intermingle and mix and Infuse that garlic onion you know and we got the uh oh if I didn't already say that was a garlic infused olive oil as well okay so this is what we going to do I'm going to take a little bit of my turkey broth and just pour a little bit in here just a little bit right there there we go we going to get it all in there but it's nice and hot in here reason being cuz what we want to do now is we want to add ourselves just a little bit oh before I do that I want to go ahe and put my Creo kick in right now and this part is completely optional to you guys if you don't have it no worries a Creo seasoning go great with black eyps and collards right so and don't forget like I said the full ingredient list is on my website smoking and Grilling with a.com and that's wab.com now here you want to have you want to have it already at a boil right reason being cuz we want to put our Greens in and we want that to steam and you know weather down and then after that we add the rest of our stock but right now we just want to get our greens the way we want them right so you can see the steam soon as you put them in here you know what I mean them not being the same color I mean the same temperature you know you run across you know it makes that steam but you see this right here this what we want now I can hear the stock that I put in there I can hear it boiling right so this what we going to do I'm going to put a top on here we going to let that steam stay in there and it's going to make this really wither down and we going to cook that down just a little bit only take about 3 to 5 minutes now I'm going to take my my water drain it look got myself a colander right I just put put it right here then I come over this with a little fresh water now let's look at this right now remember break away folks see all that steam it'll leave a nasty burn if you don't so you see how small this has gotten so some of y'all was looking like man that's a lot of green but it's really it's not right and this is going to cook down and do its thing now one thing I didn't do that I know that I'm going to have to do is we going to have to add just a generous pinch of salt to this right here now some of you guys you going to ask can you use pork product yes you can if you use the pork products I would just say leave the salting up to the individual you know what I mean cuz you know pork got enough sodium in it already but since I'm using this turkey and O I just break some of this up right now look at this right here oh when you do it right look you see how this is right here look at that look at that color now I'm just going to add just a little bit to it now when you do the drums you know it's got that little cartet little you know everybody say hey what what about that piece right there but if you boil it and do it right then you use that water from that cuz now you got that stock I'm just going to add it like this I might save a couple of pieces back and make me a sandwich right but we going to go all out you know why cuz it's New Year's we going to bring in 2025 the right way all right so now after I got the meat in the inside now I'm going to go ahead and just pour in you know my black high peas now we getting ready to add in our Flavor now I want to show you one thing if you look right here look I got this bone under normal circumstances I'd have that in here but listen we boil that and we let it do its thing then we put the flavor right back in here you know what I mean so look at this right here I got to add some more to it that's why I told you it takes about five to six cups right but we going to simmer these and get these nice and soft you know what I mean uh what I'm doing now is I'mma set this to a simmer right cuz we don't want to burn the beans or do we want to like just like well you can't really do nothing to the cards you know what I mean they would just get too soft right we just want to do a simmer it's probably going to take a couple hours you know so I'm going to take a look at this about every 25 minutes just to make sure nothing is sticking and burning on the bottom you know what I mean but we going to go probably about a total of two hours right so I'mma to put this top on I got it set for a simmer and this bone right here you guys got to save your bones but I'm getting ready to put out a video so you guys can see what we going to make with the bone you guys already know ain't no need faking we F to I'm going to show you guys how to make stock and broth if you know the difference talk to me down in the comment section below we done I checked it and how we do the test is take one of the black ey peas put it up against the side of the ceramic you know your Dutch oven and then it when it break and it get like it's almost I hate to use this word it when it's mushy you know it's right right now let me go ahead we don't want to burn ourselves break away let that out take this off and look at that right there mhm just the aromatic off of this if this don't take you deep down in Alabama or wherever you you guys is from oh yeah and then look at that turkey this is right right here now if you want to cook some of that liquid out you can but I'mma tell you this that real gold right here right and if you don't believe me I already had this inside of this earlier you know sampling it so let me go ahead and put it in the pot [Music] okay folks look I keep moving this back cuz I'm just looking at man I just love the fact that that smoked turkey is everywhere right so we got it like this I'm going to go ahead and just I'm going do it like I do anyway I like to sit mine in there like that some people I notice they like to sit it in there and then they crumble it up and all of that but I'm going to leave that like that let's get it M hey this is it right here listen we always do the black ey Peas I really don't know what to say but I tell you guys right now try this let me know you got to have the cornbread muffins or whatever you want to put in there cornbread product whatever right but we got to use that pot liquor right there hey and that hint of them black ey peas you let me know now if you're new to my channel I just want to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there look at this right here there's a channel out here that's simplifying these recipes and taking the mystery out of cooking man I don't know if I like the the greens and the beans so much as if I like the cornbread sopped up with the pot liquor I'm out peace [Music]