CLEO TV’s NEW SOUL KITCHEN Host, Restaurateur, Entrepreneur and Best-selling Cookbook Author Chef Jernard Wells is dishing out perfectly portioned holiday-inspired recipes just in time to beat the social-distancing blues of having to miss out on Mom’s home cooking. The popular Food Network Chef shared, “I love showing millennials (and people of all ages) that cooking simple gourmet with smaller portions is easy using everyday kitchen tools like ramekins, pressure cookers and air fryers. These recipes are great for whipping up your favorite holiday comfort foods or repurposing your Thanksgiving leftovers, while staying home and staying safe.”
Chef Jernard is adding major spice to our Thanksgiving and Christmas menus with recipes like Rosemary Maple Cornish Game Hens, Smoked Gouda Brown Sugar Whiskey Bacon Macaroni, “Instant Made From Scratch” Mashed Potatoes, Smoked Turkey Leg Stew and Sweet Potato Grits. Check out the quarantine-friendly round up of holiday-inspired recipes below (BTW, Chef threw in a recipe for his Cranberry Vanilla Vodka Mimosas)!
You can catch more of Chef Jernard Wells and cuisine from around the globe on NEW SOUL KITCHEN, featuring an incredible line-up of female culinary influencers every Saturday on CLEO TV at 9 P.M. ET/8 C and 9:30 P.M. ET/8:30 C. Viewers can look forward to tasty, heart-warming staples just in time for the winter season.
New Soul Kitchen is produced by Powerhouse Productions, with Rochelle Brown and Sonia Armstead serving as Executive Producers. For CLEO TV, Susan Henry and Gold Morgan serve as Executives in Charge of Production; Donyell Kennedy-McCullough is Senior Director of Talent & Casting. Robyn Greene Arrington is Vice President of Original Programming and Production.
For more information about CLEO TV visit www.mycleo.tv and check out CLEO TV YouTube Channel. Viewers can also join the conversation by connecting via social media on Twitter, Instagram, Pinterest and Facebook (@mycleotv) using the hashtag #NEWSOULKITCHEN and #CLEOTV.
Chef Jernard Wells Holiday Collard Greens
Courtesy of Chef Jernard Wells
5 strips of sliced Turkey bacon
1 Smoked Turkey legs meat pulled off the bone
1 medium-size sweet onions, finely chopped
3 garlic cloves, finely chopped
2 (32-oz.) containers chicken broth
2 (1-lb.) packages fresh collard greens, washed and trimmed
1/3 cup apple cider vinegar
4 Tablespoons of sugar
3 tablespoons Granulated Garlic
3 tablespoons Granulated Onion powder
1 tablespoon black pepper
2 Tablespoon salt
1 Tablespoon of Red pepper flakes
2 Tablespoon of Olive Oil
Add Turkey bacon in pot sauté for 4 minute to release flavor then Add onions, and sauté for 4
more minutes; add turkey legs or wings and garlic, and sauté 1 minute. Stir in broth and
remaining ingredients add collard greens. Cook 45 minutes with lid slightly covering the pot to
desired degree of tenderness.