Trisha Yearwood can be downright sneaky when it comes to getting her husband, Garth Brooks, to eat his collared greens for the day. He might claim he doesn’t like them, but with the way Yearwood prepares collared greens, he can’t even tell what he’s eating.
She recently told Fox News about a new recipe she wanted to try for her upcoming cookbook. The recipe is for Collard-Stuffed Wontons, and like most of her dishes, Yearwood wanted an expert opinion on how they tasted.
Trisha Yearwood made the wontons for the first time at her home in Nashville with her sister Beth. After Brooks finished up working on their farm with a friend, the two came into the house and became impromptu taste testers.
“I said, ‘You try this.’ Didn’t tell them what it was. And they ate them all. They were like, ‘These are amazing!’” Yearwood said. “And then I told him he ate his collard greens for the day.”
Last month, Yearwood published her fourth cookbook, “Trisha’s Kitchen: Easy Comfort Foof for Friends and Family.” Per Fox News, the new book contains 125 recipes that all speak to Yearwood’s experience with Southern cooking. But she combined a lot of her known recipes with others from Mexico, Italy, and China as well. Hence, the Stuffed-Collard Wontons.
So, what made Trisha Yearwood want to branch out into these culinary avenues? She credits her Food Network show, “Trisha’s Southern Kitchen,” with improving her skills in the kitchen and in making recipes.
“I’ve entered into a really cool phase and I really attribute the show for just giving me the confidence to try new things. And now they’ve become kind of family favorites and they feel like things that have been in the family forever,” she said.
Trisha Yearwood Talks Writing New Cookbook
During the pandemic and lockdown, Trisha Yearwood suddenly had more time to focus on trying new recipes in the kitchen. On the one hand, she wanted to fall back on easy comfort food favorites, but she also wanted to push herself to try new things.
“I did a lot of sitting on the couch and drinking coffee and going down the rabbit hole of depression. But then — I think it was getting close to a few months in — I was like, ‘This would be a perfect time just to write a new book,’” she said.
“It kind of had been knocking on the door, almost like when you need to make a new album,” Yearwood continued. “In a way, it was really therapeutic and cathartic for me to be able to focus on something like that because food really does bring us together.”
Make sure you check out Trisha Yearwood’s many new recipes in her latest cookbook. After all, they are Garth Brooks approved.