Collard Greens and Smoked Turkey Necks

Rebecca Satrom


An all time favorite of my co-workers. Collard greens are hit everytime at company parties. This recipe was perfected by James and his daughter Joann Brown.

★★★★★ 1 vote
A lot
1 Hr
2 Hr


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.
4The meat on the turkey necks should flake off the bone. Serve over a bed of rice for a complete meal.

About Collard Greens and Smoked Turkey Necks

Course/Dish: Turkey, Vegetables
Other Tag: Healthy
Hashtags: #SMOKED, #greens, #necks