Collard Greens And Smoked Turkey Necks Recipes
SYLVIA'S COLLARD GREENS WITH SMOKED TURKEY
Provided by Food Network
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 4-quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour.
- While the turkey is cooking, wipe the collards with a damp towel, then wash 2 or 3 times or until all the dirt and grit has been removed. Chop the greens into 1/4-inch pieces; you will have 10 cups of chopped greens.
- Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the saucepan. Return to a boil, reduce the heat and simmer, covered, for 30 minutes longer. Discard the turkey before serving, or chop the turkey meat and add it to the collards.
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.
Provided by Rebecca Satrom
Categories Vegetables
Time 3h
Number Of Ingredients 6
Steps:
- 1. Cut 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.
- 2. While necks are cooking, wash collard greens and drain. Roll up leaf tightly, slice down the middle long ways. Chop leaf into bite size pieces.
- 3. Add 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.
- 4. The meat on the turkey necks should flake off the bone. Serve over a bed of rice for a complete meal.
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