00:00Today we're doing a spicy turkey sausage and collard green soup.
00:05That sounds amazing.
00:06One pot wonder, super easy, under 25 minutes.
00:09Under 25 minutes?
00:10Okay, so what are our ingredients?
00:11How do we start?
00:12So here I have a spicy turkey sausage.
00:14I'm just going to take the casein off really quickly.
00:16And it should come off really easy.
00:18Okay.
00:19And you're just going to drop it into your pan.
00:20I'm going to have you add in some olive oil.
00:21Pan's already hot.
00:22Okay, pan's hot, everybody.
00:23Yes.
00:24Add in some olive oil here.
00:26Super simple.
00:27Yeah.
00:28The more it comes right off.
00:29The easier it is to get the casein off.
00:31Because the key is it being cold.
00:32Yes, absolutely.
00:33I didn't know that.
00:34So I'm just going to add this in for you.
00:35Okay.
00:36There we go.
00:37And your pan's nice and hot.
00:38You can hear that sizzle.
00:39Hear that sizzle, everybody.
00:40Now I'm going to start matching this up.
00:41Mm-hmm.
00:42Yes.
00:43Okay.
00:44As it cooks, it'll break up.
00:45Okay.
00:46It'll be super simple and easy that way.
00:48Okay.
00:49That smells good already.
00:50It smells so good.
00:52We're also going to add in our peppers.
00:53Add a little color because we have our collard greens that are obviously green.
00:57Okay.
00:58We're going to add in some red peppers.
00:59Yellow peppers.
01:00All right.
01:01You're going to add in onions if you want to.
01:02Completely up to you.
01:03So we have options.
01:04You have options.
01:05It's your kitchen, your meal.
01:06Yeah.
01:07Your kitchen, your way.
01:08And you're going to have all of these things handy.
01:09Absolutely.
01:10Okay.
01:11And then we're going to add in our carrots.
01:12That's good.
01:13And then we're going to add in our black-eyed peas.
01:14Good luck.
01:15Yes.
01:16Good luck.
01:17Holiday season, we need the luck for the new year.
01:18Absolutely.
01:19And this is a perfect dish for new years.
01:20If you've already partied hard, not that you guys party or anything.
01:23I mean, hey.
01:24A little bit.
01:25You need some nutrients.
01:27You can do this with a fresh collard green or kale.
01:29Okay.
01:30Toasty bread.
01:31Good to go.
01:32So there really are a lot of options here.
01:33And we're already almost done.
01:34Absolutely.
01:35You're almost done.
01:36So what's the next step?
01:37So literally you're going to let this cook, get friendly, let the flavors develop.
01:39Okay.
01:40Now you're going to add in your broth.
01:41Broth.
01:42Up next.
01:43Okay.
01:44And with the broth, I like to just cover everything.
01:47Maybe about an inch above.
01:48So you want to fully cover all your ingredients.
01:50Okay.
01:51And then you're going to bring this to a boil.
01:52Okay.
01:53And then you're going to let it reduce down.
01:54So everything's going to get friendly, nice.
01:56The meats are going to cook, the veggies are going to cook all together.
01:59That looks beautiful already.
02:00I think we've got it.
02:01Perfect.
02:02And just give it one good stir.
02:03Okay.
02:04And then we would cover it.
02:05And then somewhere in the 15-minute mark after everything gets friendly, I like to add
02:10in my collard greens.
02:11So how many collard greens?
02:12Are we just doing like two or three scoops?
02:13It's completely up to you.
02:14Yeah, you can do a couple of scoops depending on how much you have.
02:16And if you wanted to rough chop this on a cutting board really quickly, just to distribute
02:20it a little better.
02:21So if you love it, you can load it up.
02:22Absolutely.
02:23Okay.
02:24So what's it going to look like?
02:25What's the final product going to look like here?
02:26So this you just put a top on, leave it, let it do its magic.
02:28How long are we cooking it?
02:2915?
02:30Yep.
02:31Perfect.
02:32You do it for another 10, 15 depending on what you want to do.
02:33And that's what it looks like at the end.
02:34Look at this.
02:35Isn't that gorgeous?
02:36This is really gorgeous.
02:37And I like to finish it with just a tad bit of Parmesan cheese.
02:41And who doesn't love cheese?
02:42Who doesn't love cheese?
02:43And you always have cheese handy in your refrigerator.
02:44You do, you do.
02:45And Parmesan is one of those long last things.
02:46You want to know there was more?
02:47Yes.
02:48And you just do a little on the bottom.
02:49That looks so good.
02:50And if you had some crusty bread or some leftover cornbread, your family dessert, some
02:54dinner rolls, toast those up.
02:55Whatever you want.
02:56Just load it up on top.
02:57I'm excited for you to taste it.
02:58I'm ready to taste it.
02:59Oh my goodness.
03:00Okay.
03:01I hope you love it.
03:02This is not going to be cute.
03:03I'm just going to dig in.
03:04No, it's one of my favorite dishes.
03:05It's so healthy for you.
03:06This looks amazing.
03:07Mmm.
03:08So you get the sweetness.
03:12This is delicious.
03:13You love it.
03:14A little spice from the sausage.
03:15And we didn't even add any seasoning.
03:17No.
03:18in the temp.
03:19It tastes tastes nihurized.
03:20It tastes really nope.
03:21It tastes reallyŃкио, gabines, kippinhos.
03:22It tastes really important.
03:23It tastes really important.
03:25So you just can kind of use?
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