Collard Greens and Smoked Turkey Necks
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- 1 large
- yellow onion
- 2 large
- smoked turkey necks
- enough water to cover the necks
- 4 bunch
- collard greens
- 1/2 tsp
- morton's seasoning salt ( to taste)
- 2 Tbsp
- cooking oil (i use grapeseed oil) or pompeian: olivextra premium a blend of canola, extra virgin olive oil, and grapeseed oil
1Cut up onion into 1/2 inch pieces
Cut necks in half
Add enough water to just cover the necks
Cook until slightly tender; 1 hour on low boil.
2While necks are cooking, wash collard greens and drain.
Roll up leaf tightly, slice down the middle long ways. Chop leaf into bite size pieces.
3Add collard greens to the turkey necks and water.
Add 2 tbl. of oil
Cook for an additional hour or more depending on how tender you like your greens.