How to Turn Any Green, Bean & Pasta into Dinner | Off-Script with Sohla
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- Опубликовано: 22 июл 2024
- This month, Sohla El-Waylly is taking a big pile of greens and flipping the script. When you cook your greens low and slow, they become tender and silky: the perfect thing to sauce up any pasta. Sohla likes to throw in some creamy beans too, making the whole dish filling and satisfying. Follow her template and you'll have a hearty, cozy meal to curl up with tonight. Tell us in the comments how you take this dish off-script or share with Sohla on Instagram @sohlae. READ MORE ABOUT GREENS, BEANS & PASTA ►► f52.co/32s8uXM
GET THE RECIPES
Orecchiette With Bacony Collards & Cannellini Beans ►► f52.co/2JSs2y7
Ditalini With Tender Herbs, Chickpeas & Yogurt ►► f52.co/35azcGb
Also featured in this video
Food52 x Staub Round Cocotte: f52.co/3KEUWfx
Five Two Bamboo Double Sided Cutting Board: f52.co/3EalwLm
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0:00 - Intro
1:12 - The pasta spa
2:45 - Pump up the flavor
5:18 - Ready the greens
16:58 - Pasta joins the pot
20:38- Final layer of flavor
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Хобби
I can't be the only one who loves seeing Sohla's face all over their regular food channels and thriving?
@Kattrap for me Babish and food52, she comes up on my recommendations when she does guest appearances as well
After her mean comments on Brad I'm not really enjoying her any more
@@pussyhigh there was an interview where she was commenting on BA's culture on Vulture. The comment was contextual though, I don't read it as targeting brad
In ten years you'll see Martha Stewart wanting to hang with Sohla. Love your videos.
@@goobernuttridge6476 that would be something wouldn't it and thank you for the love 👑🙏🏽✨
I appreciate Sohla's ability to take a sharp left turn in to absolute horror and then bring it back like nothing happened
And she's chuckling through it like the story she's telling is a delightful childhood memory lol
When she's using the cleaver, looking at the camera, and saying how she almost chopped her thumb off not paying attention YEEEEEEEEE
And topped it off by cackling at the producer faces bahahaha
For replay value: 9:10
I just wish we could've seen the director's face.
I love how Sohla went from providing unpaid expertise to other people's projects and ideas to now having two shows where she gets to do whatever she wants. Also now I'm excited to use all this fucking kale in my house.
^ best comment
Seems lonely
i really wish i could like this comment twice
@@Dessydd my dude we’ve all been stuck in our houses since March. We’re ALL lonely.
Amen to all of the above, but especially the kale part. Seriously....it is so. much. kale.
"... they (fat & water) are mad at each other... but the fat is going to win".
You are such a wonderful teacher.
That was one of my favorite moments! I'll remember it forever. I'll probably quote her every time I cook with anyone frying anything!
These kinds of recipes that provide guidelines and a "why it works" are my favorite!! They help me get more creative in the kitchen and I don't feel like I'm repeating the same meal a million times over. Thank you!
Yess!! Sohla always has such useful recipes that I can actually make because she provides so many options to switch things out.
Exactly. It is such a refreshing respite in a world in which so many are learning to cook from meal prep services that hand you everything exactly measured with overly detailed (and generally, overly fussy) instructions that do nothing to teach people how to cook or to develop confidence in the kitchen.
@@KC2DC the best way to develop strength in the kitchen is repetition. Have to know what works and what doesn’t. What the different sounds mean. How hot you like your pan. It just a lot of factors that you only learn on the way. Anyone can follow a recipe, but it doesn’t mean it well be best executed
@@swankyangelo8527 You make a good point, but a lot of us are working with what we have in our home and have available in the stores. When you don't always have the same ingredients available or you need to find a use for food you already have, knowing how to riff on something like this is invaluable, even if it doesn't come out perfect or you never make it again.
You know it's a good recipe when you immediately have a billion ideas of how to change it up. Sausage! Chorizo! Swiss chard! Pinto beans! Thanks Sohla!!
At first I thought how weird it was that this is actually a video. It’s what I make when I guiltily can’t bother to be creative. But 1) now I won’t feel guilty! And 2) brilliant, the soaking the pasta.
Plus, if you’re a beginning cook, OMG this recipe has almost everything you need to know. And she goes into such great explanations of every important step, so you can easily take it into whatever you make. In fact, you’re inspired to do so, I would think.
What a genius.
@@hopegold883 I get that! I think of myself as an 'intermediate home cook' but sometimes you just need a little kick to try something new or remind you of something good
I love this series for that very reason. It's like a base formula where you can change and adapt and mess with the details depending on what's available, what you've got left and what you feel like eating. It's awesome!
What a great idea to do chorizo!!!
I love the idea of teaching a method for a dish and not just teaching people to follow a list of steps and ingredients. Both are important, but I get so much joy from cooking experimentally, riffing on the methods from recipes I already know. I rarely see other people doing it.
This is the most helpful RUclips series!
Seriously... I immediately tried this and the chicken and rice, with confidence to modify and explore different twists.
Absolutely I like to watch people explore their skill, but this actually helps MY skill lol
Sohla is *excellent* at this in particular - really explaining the why and how of a technique or ingredient etc. For those of us who actually do make a lot of these dishes it's very helpful. The other one who's good for this is Matty Matheson.
@@Lucysmom26 I love matty 🥰
Was anyone else SUPER FOCUSED on Sohla's hands while she was telling that story?
"Oh yeah I was chopping some kale, just like this, and I was distracted" - (she says, chopping while talking and not looking anywhere near her hands) - "...and did I mention it's this same knife?" Ack, it was nerve-wracking! 😂
It seriously gave me anxiety!
omg same
asbolutely! I was holding my breath! lol
Clementine: _"m o t h e r s l i f e j u i c e _*_*mlem*_*_ "_
I think the biggest jump in my home cooking journey was learning that I did not have to follow a recipe, and it doesn't matter if what I make is a "thing."
Amen. I remember my mom being shocked by this concept when she visited me. I had thrown together some steamed sugar snaps with some sweet chile sauce. She loved it and I sent her home with a bottle. Few weeks later, she called me in a panic because her sugar snaps had gone bad. "Can I use other things???" I assured her she could (after first deadpanning that the world would in fact end if she so much as tried). A few weeks later, the frantic phone calls were replaced by excited phone calls where she shared how she'd gone off script. Was really sweet to see her gain better confidence as a cook.
@@KC2DC That's awesome! My mom always followed recipes and she thinks it's amazing that I can just grab some ingredients and make something.
Sohla's humanness is so affirming and gives permission to relax in food creativity exploration
Well said.
Dear Sohla, Metal measuring cups make great ladles.
I learned like five things from this video. thats more than ive learned from cooking shows in ten years. Im a dedicated Sohla fan now.
*This is the Magic of Sohla El-Waylly:*
Me: I HATE beans, and I've never seen collards.
Food52: Want to watch a 25 minute video on beans and collards?
Me: It's SOHLA, so OF COURSE YESSSSSS!!!!!
This is the best cooking show I've seen, because she explains why she does everything, making it so much easier to go off script yourself because you understand why you're doing what you're doing! And making cooking really accessable for different tastes and diets and budgets. You're the best sohla!
I just made my own vegetarian version using mushrooms instead of bacon, mushroom broth, and nutritional yeast instead of parm and it was oh my gosh so good. Thanks, Sohla!!
One ingredient I'd highly suggest is chipotles in adobo or just a can of "chipotle sauce." I often use it when making vegetarian greens because it really gives you those smokiness vibes you'd normally get from ham or bacon, but is its own amazing flavor as opposed to some lame ass meat substitute.
One example: www.walmart.com/grocery/ip/La-Costena-Chipotle-Sauce-7-Oz/30909793
@@KC2DC ooh man, chipotles in adobo are the bomb. I always put them in my beans. Nice suggestion.
I absolutely love this format. Focusing on how to build a dish with whatever flavors you enjoy is the best way to learn! Recipes with specific ingredients and amounts are too rigid to allow for experimentation and real learning.
Sohla, recounting a gory and traumatic experience: YOUR FACES!! 😂🤣😆🤭☺️😅
Right 😆 the bg noises made it even better
I cant with her 💀 🤣 🤣
This was literally what my face did
OMG I CACKLED
That face she had was the manic face a child has when they are chasing someone while holding a stick with something gross on it
This was great. Especially helpful is the soaking pasta in broth and saving on washing up technique. It could be valuable for so many living in vans, on boats,camping and picking wild greens etc, and cooking in crock pots. Excellent.
It can be used with rice too! Great to get the timing of different things in sync, on stovetop or in pressure cooker.
I am so excited to just not have to get out another pot to cook my pasta in. Doing this FOREVER!
I just made this and served myself lunch in the same bowl I used to soak the pasta. I love a meal where I only have to wash two things.
"I don't even have a big spoon!"
Clearly visible big spoon in utensil jar: "Am I a joke to you?"
OMG, glad I wasn't the only one who caught this. Poor spoon is going to need some therapy to get over his or her feelings of inadequacy. LOL
Sohla goes off script while introducing Off-Script with Sohla. So meta.
Love watching sohla. she is calm,fun and so knowledgeable. So happy she is happy.
I bet it would be good even if something was bothering her.
I'm happy for her too, she is so knowledgeable and inspires me to cook.
You can tell she has such a depth of knowledge, understanding, and wisdom in the kitchen! Lots of other cooks have experience but really no one is like her. I'm so glad she is somewhere that appreciates her now. I hope she opens another restaurant someday.
Nerdy, yet cool. Not sure how she pulls it off.
I’m a simple man, I see the queen of culinary RUclips, I click knowing that it’s going to be a brilliant video 👍🏼
Green bean and pasta in one sentence? Not something I'd gravitate towards, but there's Sohla👀 so imma watch👀
Think this technique could change your mind!
It's not green beans, it's greens and beans lol
It's so good, never had anything like it until I went to NYC.
Would it be fun to see Sohla go off-script for a dessert? Like Rose Petal Kheer or Chocolate Citrus pudding or something?
There should be some sweet recipes in the future ☺️
Yes!
@@food52 so excited for that omg
I'd watch her go off script with anything!
As a grump who’s on a restricted diet, it hurts when Sohla says how she’s surprised it’s so rich despite putting in bacon fat, butter, and Parmesan cheese! But I appreciate the tidbit about the turkey bacon with Tablespoon oil. And I can’t beat all the different things I learned watching this video. You rock Sohla!!!
My quarantine puppy is nine months old now and already has that sassy adolescence. I'm preparing for the wild ride.
YOU WILL LOVE IT !!!
My 92.5 year-old grandfather from Italy makes escarole or collards and beans all the time. It’s a family favorite! Definitely will show him this video!
That's one of my faves! God bless your grandpa.
Sohla’s joy, skills, laugh, and this series is giving me LIFE!
I LOVE watching Sohla post-BA. It makes me happy because she seems so happy! And for her to be able to truly showcase her expertise unimpeded is so wonderful, because she's such a great teacher. I've never had collard greens before, but I am totally going to make this recipe. She makes cooking fun and inspiring! Except for the thumb bit. Don't do the thumb bit.
She lost the thumb bit, but the bit was liquid and red and she passed out.
absolutely losing it at sohla calmly talking through a very traumatic experience (while sort of doing the same thing - chopping greens while half paying attention) and suddenly realizing how horrified her listeners are 😂
If she cut almost to the bone, didn't she need stitches? I know she's laughing, but I'm still worrying!
@@jeffreym68 You and me both.
I was freaking out the entire time
I am hanging in there through the chaotic ramble to hear the story 😳
@@jeffreym68 I did this while juicing a lime. The older, expert trauma doc who was taking a shift at immediate care put a clotting bandage on the squirt squirt until it stopped then bandaged with gauze and an outer wrap and told me to keep it dry for ten days. The scar is the tiniest thin thread and my finger healed very well. Because of the location on a finger, stitching complicates healing. The nurses thought I would need stitches but I am so glad I did not need it!
The tiny spatula is like a wand she makes magic in the pot with
I will literally watch Sohla anywhere everytime
Just wanted to say that "Beans, Greens, and Pasta" is now a weekly part of my meal planning. I've done a thai inspiried version, an italitan herbs version, and indian/garam masala inspired version, as well as both the versions she lists here. Thank you for teaching me HOW to cook not just how to do 1 recipe!
This series is so helpful. I’m tired of everything in my usual repertoire due to Covid. It’s especially nice to have new ideas for what to do with my leafy greens.
I eat this really often (or, the vegan version), it's the perfect lazy food. Takes almost no energy to cook, one pot so little washing up, and is really cheap and healthy. I would recommend chucking in some mushrooms as well! And sometimes I finish it off with some crispy fried onion on top, delicious
mushrooms sound divine in this dish
What do you use to substitute for the fat Sohla brought up?
@@acdaum1 Any fat would do. Coconut, olive, canola.......
“You got the greens you need to make this”
Me looking in my fridge: this old, wilted salad mix counts, right?
There’s another RUclips called Katie Pix who uses left over salad to make a pesto
I've eaten Pho that basically looks like salad soup.
Sounds like those tender greens in the second recipie. I think she said your greens will cook in about ten minutes.
Dooo eeeeet. And then report back.
🤣🤣
I admittedly never watched [redacted]’s videos but after the public, malicious and intentional mistreatment of their “token” BIPOC I’m here to support this queen. Get your just dues sis.
I love how she gives loads of alternatives and options for what to do if you don't have every single ingredient. Its so nice to have a RUclips chef be in touch with the realities of home cooking, not having all the ingredients or tools ect. I also find her examples of how you can change and personalise a dish so educational and useful in helping people become independent flexible cooks. In conclusion, we stan.
I recipe that I usually do in winter and I like it a lot is chickpeas with pancetta, cooked in water or broth, then at 60/75% of the cooking time of the chickpeas I add baby spinach and lasagne sheets, broken into pieces and then directly into the pot (no pre-soaking). I let it cook until the liquid is almost gone, finish with parmesan for even more creaminess. For colour and a bit of taste, one can add tomato paste after the pancetta rendered its fat.
Wow, that sounds amazing. I’ll definitely give that a try since I always have fried chickpeas laying around!
I thought about adding tomato paste to mine too!
Interesting with the lasagna sheets! I've got some huge rigatoni that would fit the bill, but once those are gone, I'm totally borrowing this lasagna idea!
Um hello that sounds awesome
Sohla is securing the bag and I couldn't be happier for her.
I mean I love Sohla as much as everyone but the doggo cameos is what makes these videos the best.
I make and repair violins and bowsfor a living so I understand the feeling of cutting yourself and laughing about it later while using the same tool 😂
You are a violin maker, that's so neat! Do you have a website?
Oh oh oh I have a bow I need repaired!!
Thats a cool profession!
Sohla, 1) I LOVE collard greens. THANK YOU for not adding sugar...that is a gross thing that experienced in Long Island. I'm making this tomorrow. 2) Can you make a chicken stock vs chicken broth vs chicken bouillon vs chicken base video? 3) You look SO HAPPY in these Food52 videos, and it makes me happy. :) 4) I love red beans. I wonder if they'd work in this.
Sohla! As a vegan, this video changed my life! You are a genius! My sad dying broccoli plants who didn't put off very many heads this year have now been properly honored, and making this with home-grown veggies felt so nice. I'm so sad I didn't know this recipe sooner, I could have made this so many times over the summer! I also made it with pan-fried gnocchi instead of pasta and it was amazing. I've been trying (and sadly failing) to find more videos with you doing vegan/vegan-friendly stuff, so I just want you to know that there's an audience for that if you have the chance. :) much love
I watched this and went straight to the grocery store to get collards! Just had a bowl of this deliciousness and I’m giving it a BIG thumbs up from the bottom of my Southern Girl heart! Now......If you can just figure out something new and exciting for me to do with grits. :)
Serve grits with cheddar and some homemade ranch seasoning as the base under a good pot roast
@@sfowler1017 omg, what about white cheddar blended with day old grits and topped over a Shepards pie type base??? I'm getting 💡
@@ashleyl2344 Now you're thinking!
i'm just commenting to come back later for the recipes :)
Sohla with all of her weird and wild energy. My true spirit animal.
She's a person. 😒
@@johannarosebrinas7015 Ugh! Nothing wrong with having a bit of FUN!
@@glendaolsen9158 there is something very wrong actually, if one's idea of fun is calling a brown person an "animal"
Yeah could easily say "we're kindred spirits" instead.
Omg this is the first time I’ve ever heard of pre-soaking pasta wow
Sohla! I cut my finger (practically the same way) at work chopping parsnips a few days ago. 😂😂😂 blood everywhere. No BANDAIDS! My boss and sous chef are both terrified of that stuff so I had no help. 😂
Loving these! I would really love tips on making sauces - like how to incorporate butter into milk correctly, and how to make basic different kinds of sauces with anything you have around the house.
This dish sounds delicious, will definitely try it. In the south we have hoppin john which is very similar. It's typically black eyed peas, with rice and collards, very similar flavors. Never thought of using pasta instead of rice.
I struggle to eat enough greens and I’m always looking for good veg heavy recipes. Thank you!
Also someone needs to buy Sola a ladle stat.
Sohla! Do you have a P.O. Box? We, The Internet, will gladly send you a ladle and/or large spoon.
X2
Me3!
That is something that drives me crazy in many cooking shows. Big spoons and good spatulas.
Sohla is a wonderful chef and a delight.
she has a ladle! It's large, see-through and flexible
Lol look under her microwave she has them.
Sohla, I swear to you I had a very similar experience last week. I was alone, listening to a podcast, and dicing an onion just like I have a million times before. This time though, I unfortunately sliced cleanly through the onion and partially into my finger. Like you, I also didn't have any bandaids. I lay on the floor bleeding, alone, without transportation, wondering what my next step would be. So I feel for your pain in that moment. I ended up needing a few stitches when the bleeding still hadn't stopped 7 hours later. Kudos for the strength it takes to put yourself back together!
In fact, I have a (previously) terrifying amount of Swiss chard that I need to figure out what to do with, so this is perfect timing! Now to make this but vegetarian!
Use mushrooms instead of bacon. A sub I read in another comment.
Swiss chard is like spinach. Large volumes cook way down to surprisingly small amounts. I have to buy at least 4 large bunches to sautée enough for 4 dinner portions.
Mushrooms sound gross to me. Not enough flavor. I’d do onions and seasonings. Beans and greens are a classic.
@@ytreece I know there's a handful of better than bullion flavors that are veggie based! That might help add some flavor :)
@@jasminelee3935 I’m not vegetarian, but you’re right, Better Than Bullion is a great product. I’d use allums for flavor and maybe a touch of Braggs Aminos, and vegetable fat for vegan. Mushroom broth (or BTB) would be a lot more flavorful than mushrooms. The texture of mushrooms would be off for me in this dish. Maybe sweet potatoes or winter squash. The beans add plenty of protein. No need to “replace” the meat.
I love collards. When I was pregnant, I lived down the road from a soul food restaurant and I would get a double order once a week. Girl, get a first aid kit! This sounds really good. I would never have thought to put those combo of things together.
Yessssssssssss!! More Sohla!! I love that she cooks versatile dishes!
This is soo helpful!! And Sohla is always such a joy to watch!
"We're getting overkale here"
She did not just leave that pun there
Sohla listing all the greens she knows is just...*chef's kiss*
Sohla is legit. Like I actually learn stuff from her videos. She explains things well. And she is so pleasant!
I am glad to see Sohla making her own videos and doing her thing. I always enjoyed her energy and perspective on food. Keep em coming!
Me, watching Sohla chop garlic with her big beautiful knife: Man, I really ought to get me one of those good good knives.
Sohla, moments later: Oh yeah so I literally just cut my thumb super bad with this knife making kale sald!
Me, the clumsiest gosh damn person I know: I wonder if they make adult-sized safety scissors
They kinda do! They have kitchen scissors that are easy to use and wash and work just fine for nearly everything you can cut with a knife. You won't get any clean pretty cuts, but that's fine
Korean cooks do a lot more with scissors than most western cooks do. I think Maangchi has used them in many of her videos. And if I remember correctly, both Daniel (of Future Neighbor) and Aaron (of Aaron and Claire) prefer using scissors to cut up kimchi in a bowl because it keeps from getting kimchi juice all over the cutting board.
@@lexica510 I do actually have a pair of scissors I use in the kitchen (perfect for herbs and pizza as well as kimchi!) But after I grazed my thumb on my mandoline yesterday (because of course I did) I'm thinking I need an even more blunt set of, like, barely-cut-butter scissors (:
There's a business idea.
I’ve got so much inspiration from this video for hearty winter meals! Sohla is the best and I love the options given for non bacon eaters too.
I love how well she explains everything thats going on in a very calm way. Love you gurl!
Made this, this weekend . It was great for a cold winter day. Thank you Sohla!
Gonna get these ingredients in my next shop! Sohla you’re so positive and fun to watch and make we want to try everything you make!
This looks like an awesome fusion of two favorite new years dishes. Collard greens and black-eyed peas.
I 💕💕💕 Sohla. I could watch her cooking ALL day! Thanks for sharing another great recipe 🙂
I love this series. And I've used this guidelines about 5 times (I've never made it to script). It's my new favorite thing!!!
SOHLA! I’m always super flying over the rainbows and sun when I see sohla cookin’ vids. I tried her chicken and rice 🍛 and I’m excited to try this one too.
I wonder if she reads comments. NOTICE ME SENPAI!
I love these Off-Script videos. I immediately found the courage to try this one and the chicken and rice video. I like the idea of riffs and modifications...and your explanation for the tricks are super useful. I usually don’t like cooking recipes from videos but I love these videos that give an overview of an idea or type of dish so I feel comfortable modifying it to suit my own taste or the ingredients I have handy.
So great to watch you, Sohla. Great information presented by a fun and smart woman.
Sohla, thank you for being unashamedly YOU! I really enjoy your sense of humor and enjoyment of experimentation in the kitchen. So glad you're doing well and I can't wait to see what you do going forward! (Found this series after re-listening to Turkey Confidential from last year, so glad I did!)
Another great video. Loving this series as it inspires me. Instead of telling you what to do she tells you why to do & for some reason I find that kind of freeing. If I know why I'm doing a step in a recipe I feel like I can mix things up with my own spin or the ingredients I have on hand.
Made this tonight with what I had in my fridge and pantry - bacon, garlic, rigatoni, cabbage and chickpeas! This was such a cozy meal and packed more flavor than I expected. I added lots of pepper which also helped deliver some flavor. Love that this recipe formula is so adaptable! Thanks Sohla. You the best as always.
Sohla is so wonderful. So happy she's thriving. Xoxo
I love that Sohla’s tips promote confidence and spontaneity in the kitchen. So helpful!
This series is just incredibly brilliant!
She is so good at showing and not telling. I LOVE it. Thanks Sohla!
What does that meanz
This is such a great series. Sohla's explanation and commentary and ideas for alternates are just awesome.
I love coming back to this episode! So much knowledge!!! Thank you Sohla!!
i think Sohla was my best discovery from watching Bon Appetit. I barely think of them anymore, but every now and then I wake up and think 'I wonder what Sohla is doing today'?
Sohla.... I think you had a script for that intro. 😁 I’m so glad you’re making these videos, they always inspire me to try something new! ❤️❤️❤️
I love videos like these! Sohla makes cooking seem so much more accessible to people who aren’t chefs and she’s using ingredients that aren’t hard to find.
I literally re-watch this video every 2 weeks and it's given me a new idea of what I can make from my pantry each time. Bless you Sohla.
I can not deal with Clem just hopping up going GIB LEAF all throughout!!!!! So cute!!!!!
My little veg heart is so happy that Sohla mentioned vegan substitutions. A queen!!
Sohla, you are a shot of pure joy served straight up and such an inspiration as a chef!
I LOVE THIS SERIES. Sohla has so much good info to share, I've learned a ton in just 2 episodes. I never would've thought to do a pasta, beans, and greens dish. Plus, I've had everything needed on hand already to make a version of each recipe, the meals are well-balanced, and I'm getting some good use out of my Dutch oven.
I clipped a recipe for "Greens and Beans Soup" years ago and never got around to making it... This video reminded me of that, so tonights the night! Thanks Sohla...
The little Sohla head graphic is so cute lol
When Sohla is this excited to show us, I get so excited to learn!
Sohla's so smart and creative, honestly. I love seeing her shine and riff like this! It's incredible. 🥺💖
Great video, thanks Sohla!!! Love the inspiration for more veggie/ vegan recipes.
Funny, most people I know don’t use ham hocks anymore because we eat collard greens so often. We use smoked turkey necks in my family the vegans in my family use mushrooms
mushrooms are a great idea!
Never heard of smoked turkey necks. Will try that!
I only learned about smoked turkey necks when I moved from TN to MO. Seemed like there was a lot of anti pork sentiment in the Black community (which is who taught me about turkey necks). They are good. Mushrooms sound like a weird choice, but whatever they like.
I love using smoked turkey legs and wings in collards it gives great flavor. I've never used mushrooms before though. When iam making them vegetarian I add liquid smoke and apple cider vinegar
@@misssabina235 a little vinegar is good in all greens! I like turkey legs too, and there’s a bit more meat on turkey links than a ham hock but I like ham hocks too. I’m going to fix a mess of greens in the next few days!
I love Soulja’s explanations. Cooking makes waaaay more sense!
Love love absolutely LOVE Sohla and this new channel is so helpful..great work keep it up
I love how these recipes are so flexible 💖💕^ O ^ it also gives me hope whenever Sohla recovers from forgetting to add something here or there 😂 the food can be saved-!! 🌸
I like how the new trend on youtube is “are we even a real cooking channel if we don’t feature Sohla somehow?”
I am so totally going to make this for my flat, unbelievable work. I never thought to soak my pasta in broth but it makes SO! MUCH! SENSE! thank you Sohla for sharing your wisdom once again ♡♡
That Water trick with bacon is a GAME CHANGER!!!!!! Also the pasta soak will be my new go-to