Whew, chile! Call me the green queen because every time these are in my presence, they do not stand a chance. I adore collard greens, and it’s definitely another dish that I look forward to during the holiday season. My mom has made these greens every holiday season for years. Sometimes she switches it up and adds cabbage to them, which is also delicious. Today I’ll be showing you how to make these tangy, smoky greens as easy as 1,2,3! The smoked turkey neck brings that extra oomph and brings this recipe to another level. The depth of flavors will make you sing & turn you into a Collard Green lover, if you weren’t already. Keep in mind, these greens cook down A LOT. So, feel free to double, triple, even quadruple this recipe to make enough for your loved ones. I hope you enjoy!
- 1 lb collard greens
- 1/2 tsp adobo
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1/2 tsp sugar
- red pepper flakes (as much as you want)
- 1 smoked turkey neck
- 1 tbsp vegetable oil
- 3/4 cup water
- Rinse and scrub the greens under running water until they’re clean and free of any grit. Break each leaf into two or three pieces.
- In a large pot, heat up the vegetable oil & once its hot add in the smoked turkey neck. Cook for 3-5 minutes, and then add in the greens, adobo, pepper, smoked paprika, and sugar. Stir well, add in 1/2 cup of water, reduce heat to low & cover. Let cook for 20 minutes.
- Uncover, (you will notice that the amount of greens has reduced dramatically), & add in your red pepper flakes.
- Remove the turkey neck, shred it (removing the meat from the bone), and add both the meat and the bone back into the pot. Cover, add in the remaining 1/4 cup of water, and cook for another 15 minutes. Serve.
- Category: Side Dish
- Cuisine: American, Southern