Gumbo Style Collard Greens | Gumbo Greens

backed by popular demand folks guess what today we're doing gumbo style collard greens let's get it and as always the full ingredient list will be down in the description box below let's start with our smoked turkey leg now you guys can use a smoked turkey leg any of the smoked turkey Parts however you want to do it I'm going to go ahead and start adding my chicken broth to it the reason I'm doing this look because what we want to do is we want to soften this up a little bit give this a head start so I'm gonna take this put this on the stove bring it to a boil and then set up a simmer this is my celery you know I cut that off the bottom I take the celery right and then I go ahead and just cut this down the middle okay so look at the size that part is important too like I said I'm not doing a dice a fine dice is more of a chop when it comes to the celery okay so when it comes to your onion I keep it real basic and this is easy right here right so look if I take it and I just cut it like this I'll go ahead and peel it just at the outer layer but I like to do it this way okay so look you can see how to cut down my veggies right you see the size this is all we need right so now I just started building up a little heat into my pan I'm taking my oil we're going to put this in the inside right now all right we just want to get this nice and hot I'm waiting for it to start to Ripple okay so I can see my oil is ready this is my flour I'm gonna go ahead and just start adding this in here like this you know what since I've been making these videos the way I was taught was just a little bit at a time right but I haven't been told by some real certified chefs just go ahead and put it all in there make sure you keep it moving and it'll turn off fine okay so what I want to let you guys know is look I'm going with like a medium I'm gonna say it's like I don't know a little bit more than a medium flame right you know what I mean I don't want to go too high but I was just told and I you know I tried it a couple times and now I feel comfortable telling everybody for those you guys that are experienced with you know making a roof if you turn the heat up and you constantly keep it moving like the way I'm trying to teach you guys you know I mean uh you can go ahead and make your room and cut your time down the key is just don't let it sit on the bottom right so what I'm looking for is like a little bit of a darker color you know I mean we don't want to get the complete color off the back right we want to get it close and then we start adding our veggies to it and that way it'll still continue to cook and then we'll have that magic right now listen why are we letting this go I'm gonna go ahead and give this a little bit more of a stir you know what I mean because we want to stay on top of it right because I got a little bit of a high flame a little bit higher than normal right so as I'm doing this we're multitasking and also just keep it going I'm a chain I'm gonna give up my wish you guys know that I love these little bamboo or wooden you know Square Edge spoons this is what I like you keep moving this around like this and this should get it be careful not to like just you know Splash it around because this stuff is hot right here making a roux I'm telling you you'll burn yourself right so I'm gonna leave that like that I'm gonna come over here now this is andouille chicken and Dewey right so I'm just gonna cut these down just like you see okay so you see this color that I got right here this is fine for me to go ahead and start adding my veggies right remember the onions we put in there don't worry about them I'll just put them in here like that be careful I don't just drop them in because don't forget onions are full of nothing but you know Water right [Music] okay so now I'm coming with my celery really just the rest of my veggies you know okay so look I want you guys to pay attention to the color of the room remember we started adding our veggies but we still cooking the roux down so it's still going to continue to darken up and it's gonna soften up the veggies the way we like you know what this is not a whole lot of work you guys I hope you guys take the time to make this I mean when you want to show out and do something like that that's what you know you want to do something and level up you know what I mean you want to change up to just regular everyday old uh collard green you make these right here then and you tell me what they say and then for your garlic just go ahead smash them throw them inside then we go back to just you know keep moving it around don't let don't let none of your room or your veggies just sit on the bottom right and don't forget we quartered our onions right you see how they just start breaking up and just making them layers like that that's what you want folks that way when you get yourself a ladle fool or however you guys get it this right here is fire and then look now we're gonna go ahead and add our andouille sausage remember this is chicken andouille folks if you guys get the luxury of getting this this right here has gone huge flavor I don't know if I show it like this but you guys should be able to see that you see that right there look at all of that that ain't nothing but just Over the Top flavor [Music] now we're gonna go ahead and just start adding our seasoning in here [Music] foreign [Music] right here so I'll go ahead and add about a tablespoon of that in here now we're gonna mix this up so here we go remember we was boiling that we started giving out a head start right that's just drum you know what I mean so now I'm gonna go ahead and just take this right we're gonna put this in here just like this all right don't trip we're gonna take our bra and guess what folks we're gonna pour this in [Music] okay so what I did was I put a lid on the top right because I want to capture and keep all of my steam in the inside once I get to a boil I'm going to go ahead and turn it down and keep it at about a medium so what I'm doing is I'm multitasking what I'm gonna do is I'm just going to show you how I cut them I don't know how you guys are doing but you can do them like this take them just break them I know from some of you guys are on there in the Deep South y'all probably just say hey after you do that just cut them down and they're like little one inch pieces and put them in there also but most people I know we just like do them like this and then we just stack them up like that right look I'm Gonna Roll them this way you want to roll them kind of tight you'll hear them kind of like cracking or whatever but just go ahead and run them like this it's up to you how big you want to you know cut yours right this is how I do mine I have my auntie over here Auntie Chef lawyers you know what I mean she cuts hers a little bit a little bit finer you know what I mean but for me I don't know I think her influencer rubbed off on me you know what I mean but I do them like this and I just stage them here [Music] now look I'm gonna give a pro tip this is nice and hot right you see how my hand my arm is over here like my forearm this right here if I break this and pull it this will leave a nasty you know steam burn so when you break it you want to break it away you know you know come out like that and now you do this all right so now I'm just going to give it a little bit of a stir I can see this look it's starting to you know get really really sharp remember we gave it a head start right don't forget just the outer skin right here that was like smoke it tightens up and all of that that's why we did what we did you want to go ahead and start introducing Your Greens I don't know how you guys are doing some people like to do them with a little bit of uh you know chicken stock or whatever you're using you know for the bottom and kind of like steamer but for me I like them like this I'll just move them get them straight you know get them nice and soaked see how small that is now just take this add the rest [Music] okay so you guys looking down this side of this right here you see I got like a little real small you know Shimmer like a light light boil that's what we want I'm gonna go ahead and put this on the top now I'm gonna go ahead and take a look at this probably in about I'm gonna go I'm gonna go about 40 minutes and then we'll take a look right and after that then we'll make it determine how far how much further we go and I'm gonna check that smoked sausage because that's gonna be the meat foreign I went 40 minutes right I took a look at it and I decided to let it go a little bit longer so I went one hour right don't forget we gave that drum you know a head start so I'm going to just open this up yeah I mean so you can see I got all of that all of the meat off it's all inside of there and I ain't gonna lie to you check it out if you guys can't see this I don't know something wrong you got to talk to me down in the comment section below now I'm gonna go ahead and get my ladle and we're going to go ahead and put some in this bowl right here and but you see that onion in there oh go ahead and put some of this in here because when you say pot liquor this is the ultimate gumbo Style [Music] okay folks religion you didn't seen this in the inside you saw what it looks like here it is up close and personal and I gotta ask you this if you did not know about gumbo greens I'm so sorry United you haven't been exposed to it you know earlier but I'm gonna go ahead and lift this up right here oh man when you talk about your integrity and look at the thickness of it come here look at take a look at this right here you know I mean look it's just not liquidy like everybody would think like pot liquor just got like a little bit of you know thickness to it yeah a little bit of that turkey oh my goodness and this is the way I like my greens all right with that being said forgive my voice getting all deep and all of that listen because my mouth is watering cheers y'all you don't know how to even really describe it you know what I mean I talk a lot about colors but this is the way if you want to take the extra step go ahead and make that rule and then you know do them like this and I just got to let you know I'll show you this little piece right here you see that right there that's that smoked turkey that's all me now with that being said I hope you guys like this type of content you know I mean let me know when you try this talk to me down in the comment section below hey with that being said listen if you're new to my channel let me take this time to say hey thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there there's a channel out here that's simplifying these recipes and taking the mystery out of cooking and guess what folks you know how I do I'm out peace I hope you guys like this type of content right listen if you want to check out myself Pat Neely and other great chefs I want you guys to go by and check out the grilling TV network go to the page scroll down find your favorite chef and watch them [Music]

Channel: Smokin' & Grillin with AB

Views: 507,554

Keywords: Cookin wit AB, Smokin and Grillin wit AB, gumbo style collard greens, how to make collard greens, soul food collard greens, collard greens, southern collard greens, collard greens recipe, gumbo recipe, soul food recipes, smokin and grillin wit ab, holiday side dishes, southern recipes, roux recipe, easy recipes, comfort food, recipes, thanksgiving side dishes, soul food, side dish, southern food, food, southern cooking, recipe, how to cook, cookin wit ab, greens, gumbo, collard

Id: To3N8WkgO6w

Length: 11min 40sec (700 seconds)

Published: Wed Mar 22 2023