collard greens and smoked turkey necks
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.
No Image
prep time
1 Hr
cook time
2 Hr
method
---
yield
A lot
Ingredients
- 1 large yellow onion
- 2 large smoked turkey necks
- - enough water to cover the necks
- 4 bunches collard greens
- 1/2 teaspoon morton's seasoning salt ( to taste)
- 2 tablespoons cooking oil (i use grapeseed oil) or pompeian: olivextra premium a blend of canola, extra virgin olive oil, and grapeseed oil
How To Make collard greens and smoked turkey necks
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Step 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.
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Step 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.
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Step 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.
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Step 4The meat on the turkey necks should flake off the bone. Serve over a bed of rice for a complete meal. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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