Tia Mowry’s Thanksgiving Collard Greens & Cornbread | Quick Fix
- Let's face it, the best thing
about Thanksgiving are the sides,
and I have two of my favorites
that I'm gonna be showing you,
my bacon collard greens,and my crackling cornbread.
(upbeat music)
So first up, my bacon collard greens,
and if you don't know what thatis, this is a collard green.
It's a big, leafy green, and it's so big,
you can actually (sighs) fan yourself,
'cause man, I don't know about you,
but when you're cooking for Thanksgiving,
you are in that kitchen for a long time,
and it gets hot in the kitchen.
(laughs)
So basically what I'm doing right now is
I'm de-ribbing my collard green.
This is a huge rib runningthrough the collard green,
and it's a little tough,so I like to take them out.
And what you can do isyou either can roll up
your green, like this, thisis what my mother taught me,
and you can kind of cut them, like so,
or you can just break them up.
It's a lot quicker that way.
Break up the greens, likeso, and there you go.
All right, so let'sstart cooking this bacon,
and you know what I'm lookingfor, a really nice sizzle.
(sizzling)
Awesome!
The smell of bacon.
I love you!
So I'm gonna cook my bacon down
until it gets really nice and crispy.
I have such great memories ofjust making collard greens,
mainly because I feel like this is
where my love for food actually began.
My mom, for Thanksgiving, she would
always invite me into the kitchen,
and one of the first dishes that I helped
her prepare during Thanksgivingwere the collard greens.
I would wash them, and my mom would
actually wash her collardgreens with water and vinegar.
All of you southerners out there,
you probably know that tip.
My bacon, it's nice and crispy,
and what I'm gonna do is I am just going
to take my bacon out, and put it on
this paper towel, and I'm gonna leave
all of this goodness, and what I mean
by goodness is this bacon fat,
and that's just gonna add loads
of flavor to the collard greens.
(sighs) I love being in the kitchen.
Around this time last year, I was pregnant
with my daughter, Cairo, and my husband,
bless his heart and bless his soul,
he didn't want me doing any cooking,
because he didn't wantme standing on my feet.
But I just love to cook somuch that I didn't care.
I was like, look, I will be even
more miserable if I'm not cooking.
Just gonna set this aside for later,
and now I'm gonna add my onions.
I'm leaving all of this bacon fat
in the pan, 'cause it'sgonna add loads of flavor.
I'm gonna add some salt.
Love the sound of that nice sizzle.
Just makes me think that a lot
of magic is happening, and there is.
Greens are like my favorite side dish
to cook during Thanksgiving, and
I think it's just because Ijust have so many memories.
I learned from my mother.
She passed down her recipes,and her recipes were passed
down from my grandmother, her mother,
and then it goes even further.
My grandmother's recipes were passed down
from my great grandmother, so there's
just a lot of memory and history,
when it comes to this dish.
So now I'm gonna add my greens.
Greens are actually really good for you.
They're high in vitamin K, vitamin A,
vitamin C, calcium, and iron.
Look at that.
Let's put the rest of this in there.
Let me know what some of
your favorite side dishesare for Thanksgiving.
Do you guys watch the football game?
Do you guys tell stories withyour family, your friends?
This is starting to look great.
I just wanna let this cook down
just a little bit beforeI start adding my liquids.
I'm gonna add some chicken broth,
and then I'm gonna addsome apple cider vinegar,
some salt, and some pepper.
All right.
So I'm gonna bring this up to a simmer.
I'm gonna put the lid on, and then
I'm gonna let it cook for 40 minutes.
Now, this smells like Thanksgiving.
(turkey gobbles)
I'm gonna add my bacon.
Oh, gosh.
Oh my gosh.
This is just making mereally happy, right now.
(laughs)
Just look at all of this bacon!
So I'm just gonna toss it all in there.
I mean, I mean,
I mean,
come on!
(sighs)
Just gonna plate this.
So I wonder what it's like at your house.
Whoever does the cooking, doessomeone else do the cleaning?
(chuckles) 'Cause it'snot like that at my house.
I'm cooking and I clean up after.
You cannot have collardgreens without some cornbread.
And next, I'm gonna showyou how I do just that.
Now on to my crackling cornbread.
Now, I'm calling it crackling because
I am using bacon fat, and whenever
you cook with bacon,you can actually store
your bacon fat in therefrigerator forever.
For-e-ver.
(laughs)
All right, maybe notforever, but for a long time.
So what I'm gonna do is I'm gonna add
my bacon fat to thisamazing cast-iron skillet.
I love making my cornbreadin a cast-iron skillet.
I'm gonna put this in the oven
at 450 degrees until it gets nice and hot.
All right, so let's getgoing with the cornbread.
What's so great about this recipe is
I'm just gonna dump, really, everything
into this mixing bowl.
I'm not gonna mix the dry ingredients
with the wet, I'm just gonna dump
everything into this one bowl.
So first, I'm gonnastart with my cornmeal,
and you wanna make sure that you get
really nice, fine cornmeal.
And with this cornbread, I'm actually
not using any flour,so this is gluten-free.
I'm gonna add some bakingpowder, some baking soda.
The combination of the baking soda
and baking powder willactually brown the cornbread.
I'm gonna add some salt,
and I'm gonna give this a nice mix.
Just make sure everything is all mixed
and combined together, andnow onto my wet ingredients.
So I'm just gonna createa little well, here.
First up, buttermilk.
And here's a little tip for all
of you quick-fixers out there.
If you do not have buttermilk,
you can use the same measurement of milk,
and add any acid to that, suchas lemon juice or vinegar,
and then let it sit for 15 minutes.
I'm gonna add some egg,
vegetable oil,
honey.
I can' go on forever with the honey.
I'm serious.Okay, that's enough, Tia.
And mix all of this together, and again,
I don't wanna over-mix, andnow I'm gonna add some cheese.
Cheese, glorious cheese!
Lovely.
Kinda mix it all in there, and now,
I'm just gonna pour my cornbread mixture
into my cast-iron skillet.
(sighs) Look at that!
This cornbread is swimmingin that bacon fat.
This is gonna be some bomb cornbread.
I'm gonna put this in the oven
at 450 degrees for about 25 minutes.
So if you're cooking thisduring Thanksgiving dinner,
the turkey, it's resting, and I'm
just gonna throw this in the oven,
and then from the oven, I could
just take it straight to the table.
Look at this.
These sides are gonna be perfect
for your Thanksgiving feast.
Make sure you guys try them out,
and let me know how itgoes, and don't forget
to subscribe to Tia Mowry's Quick Fix.
Happy Thanksgiving!
Bye, guys, see you next week.
(upbeat music)
These bacon collard greens and crackling cornbread are two of Tia Mowry's favorite Thanksgiving sides. Learn how to make these easy recipes for your holiday celebrations! #thanksgivingsidedish RECIPES: http://bit.ly/2Dm71GS _ SUBSCRIBE: http://bit.ly/TMQuickFix _ FOLLOW QUICK FIX: Facebook: https://facebook.com/TiaMowrysQuickFix Instagram: https://instagram.com/tiamowryquickfix Twitter: https://twitter.com/TiaQuickFix _ Welcome to Tia Mowry’s Quick Fix! Weekly uploads that will help you solve life’s little dilemmas FAST! From quick ideas for a weeknight meal, to beauty tips that will get you out the door in a flash, Tia has got you covered! SUBSCRIBE for your weekly Quick Fix! New videos post every Friday! #TiaMowrysQuickFix Kin Original Series: http://bit.ly/2H6HAbl