Directions
- 1Boil smoked turkey necks (or other preferred smoked meat) in about 8 cups of water for one hour until tender.
- 2While the meat is boiling, remove the stems from the collard greens by folding the leaf over and pulling the stem out. Stack the leaves, roll them up, and chop them.
- 3Rinse the chopped greens thoroughly in two large bowls, changing the water multiple times.
- 4Remove the meat from the bone and set aside. Keep the bones to add back to the pot later.
- 5Pack the greens into the pot with the stock. If necessary, add them in batches.
- 6Add diced onions and minced garlic to the pot.
- 7Add the removed meat and the bones back into the pot.
- 8Add onion powder and garlic powder. Stir everything and cover the pot. Lower the heat and cook for 30 minutes.
- 9After 30 minutes, add a splash of apple cider vinegar.
- 10Taste the stock and add seasonings like Cajun seasoning, salt, pepper, or seasoned salt as desired. Optionally add pickled jalapenos or red pepper flakes for spice.
- 11Cover the pot again and simmer for another hour and a half, or until the greens are tender.
Ingredients
- smoked turkey necks
- 8 cups water
- collard greens
- diced onions
- minced garlic
- meat from the bone
- onion powder
- garlic powder
- 1 splash apple cider vinegar
- Cajun seasoning
- salt
- pepper
- season salt
- slices of pickled jalapeno peppers
- red pepper flakes
- salt or baking soda
- smoked pork
- pickled pork
- salt pork
Equipment
large pottwo large bowlsknifecutting board
Tips
- If you can't get all of your greens in at one time, cover the pot for about 5 minutes until they wilt down.
- Add apple cider vinegar because greens need some type of acidity.
- Taste the stock before adding salt and other seasonings.
- If your greens are fresh from the field and dirty, sprinkle some salt or baking soda onto the greens while cleaning them to help kill off bugs.
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