skinny drunken collards
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:)
prep time
10 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 1 large bunch of fresh collards (wash, cut and trimmed)
- 1 1/2 pounds smoked turkey necks
- 1 large 1 lg onion, chopped
- 6 medium garlic cloves, minced
- 1/2 cup vodka
- 1/4 cup rice vinegar
- 1 tablespoon red pepper flakes
- 2 tablespoons splenda
- - saurer's grillers mesquite seasoning or any seasoning salt (to taste)
How To Make skinny drunken collards
-
Step 1In a large stock pot, spray pam in the bottom of the pot. Stir fry onion and garlic until translucent.
-
Step 2Add 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.
-
Step 3Add collards, vodka, vinegar, splenda and remaining to the stock pot and simmer for an additional 45 minutes or so. Add more water if needed.
-
Step 4Add more seasoning salt as needed.
- 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!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes