Skinny Drunken Collards

Sherri Williams


Growing up in the south, collard greens were a vegetable that was served just about every Sunday and holiday. They were usually cooked with fatty ham hocks, smoked pigs tails or smoked bacon. To top it off "LARD". Now don't get me wrong, I will always love and cook by friend "PORK". I love these greens so much, I decided to do a recipe with less fat and just as tasty. My Mississippi Man, Roy enjoyed them, and he is a hard sell. I hope that you will enjoy this great vegetable. Happy Cooking! sw:)

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10 Min


1 Hr 30 Min


Stove Top


1 large
bunch of fresh collards (wash, cut and trimmed)
1 1/2 lb
smoked turkey necks
1 large
1 lg onion, chopped
6 medium
garlic cloves, minced
1/2 c
1/4 c
rice vinegar
1 Tbsp
red pepper flakes
2 Tbsp
saurer's grillers mesquite seasoning or any seasoning salt (to taste)

Directions Step-By-Step

In a large stock pot, spray pam in the bottom of the pot. Stir fry onion and garlic until translucent.
Add 1/2-2 quarts of water, mesquite seasoning or seasoning salt, red pepper and turkey necks to pot. Bring to a boil. Cook on low-medium to medium heat for about 45 minutes or until meat is tender.
Add collards, vodka, vinegar, splenda and remaining to the stock pot and simmer for an additional 45 minutes or so. Add more water if needed.
Add more seasoning salt as needed.

About this Recipe

Course/Dish: Turkey, Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy