Collard greens are a classic Southern dish that are packed full of flavor and nutrients. They are a member of the cabbage family and are cherished for their dark green, leafy goodness. In this recipe, we will show you how to cook collard greens with smoked turkey necks to add a smoky and savory taste to this traditional dish.

Smoked turkey necks are a popular ingredient in Southern cooking and are known for their rich and flavorful taste. They add a depth of flavor to the collard greens that is truly unbeatable. Not only do they infuse the greens with a smoky aroma, but they also provide them with a tender, juicy texture.

To begin, you’ll want to gather your ingredients. You will need a bunch of fresh collard greens, smoked turkey necks, an onion, garlic cloves, chicken broth, apple cider vinegar, red pepper flakes, and salt. Make sure to wash the collard greens thoroughly and remove the tough stems before cooking.

In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and fragrant. Then, add the smoked turkey necks to the pot and cook them until they are browned on all sides. This will help release their smoky flavors and enhance the taste of the collard greens.

Once the turkey necks are browned, add the collard greens to the pot. Be sure to tear the leaves into bite-sized pieces before adding them. Stir everything together, coating the collard greens with the flavors from the onions, garlic, and smoked turkey necks. Then, pour in the chicken broth and apple cider vinegar, and season with red pepper flakes and salt. These seasonings will add a bit of heat and tanginess to the dish.

Simmer the collard greens over low heat for about 45 minutes to an hour, or until they become tender. The longer they cook, the more the flavors will meld together, creating a delicious and comforting dish. Serve the collard greens with some cornbread and enjoy the mouthwatering combination of the smoky turkey necks and the tender greens.

This recipe for collard greens with smoked turkey necks is the perfect addition to any Southern dinner table. It’s a delightful way to incorporate this leafy green into your diet and elevate its taste with the smokiness of the turkey necks. So, give it a try and experience the soulful flavors of this classic dish!

How to Cook Collard Greens with Smoked Turkey Necks

Collard greens with smoked turkey necks is a classic Southern dish that is packed with flavor and nutrients. Smoked turkey necks add a smoky and rich flavor to the collard greens, while also providing a tender and juicy texture. If you’re looking for a delicious and hearty dish to serve as a side or main course, collard greens with smoked turkey necks is a perfect option.

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Ingredients:

  • 2 pounds of collard greens
  • 1 pound of smoked turkey necks
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of red pepper flakes (optional)
  • 4 cups of chicken broth
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of olive oil

Instructions:

  1. Wash the collard greens thoroughly under cold running water to remove any dirt or debris. Remove the tough stems and discard.
  2. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and translucent.
  3. Add the smoked turkey necks to the pot and cook until they start to brown.
  4. Add the washed collard greens to the pot, along with the salt, black pepper, and red pepper flakes (if desired). Stir well to combine.
  5. Pour the chicken broth and apple cider vinegar over the collard greens. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  6. Simmer the collard greens for about 1 to 1 1/2 hours, or until the greens are tender. Stir occasionally to prevent sticking.
  7. Once the collard greens are tender, remove the turkey necks from the pot. Remove the meat from the necks and discard the bones and skin.
  8. Return the shredded turkey meat to the pot and stir well to combine with the collard greens. Cook for an additional 10 minutes to allow the flavors to meld.
  9. Serve the collard greens with smoked turkey necks hot as a side dish or with cornbread for a complete meal.

Enjoy your delicious and flavorful collard greens with smoked turkey necks!

Step 1: Prepare the Ingredients

Before you start cooking collard greens with smoked turkey necks, make sure you have all the necessary ingredients. Here’s what you’ll need:

Ingredients:

  • 1 bunch of collard greens
  • 1 pound of smoked turkey necks
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 4 cups of chicken broth
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of red pepper flakes (optional)

Make sure to wash the collard greens thoroughly and remove any tough stems. You can chop them into bite-sized pieces or leave them whole, depending on your preference.

Step 2: Clean and Cut the Collard Greens

After you have gathered all your ingredients and prepared the smoked turkey necks, it’s time to clean and prepare the collard greens.

1. Start by washing the collard greens thoroughly under running water. This will remove any dirt, grit, or debris that may be present on the leaves.

2. Once the collard greens are clean, pat them dry with a clean kitchen towel or paper towels.

3. Next, remove the tough stems from the collard greens. Simply hold the leaf in one hand and pull the stem away from the leaf with the other hand. Discard the stems.

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Tip: If you prefer to keep the stems, you can chop them into small pieces and cook them along with the greens for added texture and flavor.

4. After removing the stems, stack a few collard green leaves on top of each other and roll them tightly into a cigar shape.

5. Use a sharp knife to slice the rolled collard greens into thin strips, about 1/2 inch wide. These will be the greens that you will cook.

6. Continue rolling and cutting the collard greens until all the leaves are sliced.

Note: Some people prefer to tear the collard greens into smaller pieces instead of slicing them. You can choose whichever method you prefer.

Now that you have cleaned and cut the collard greens, you are ready to move on to the next step.

Step 3: Prepare the Smoked Turkey Necks

To start, gather the following ingredients:

  • 2 pounds of smoked turkey necks
  • Water

Instructions:

  1. Place the smoked turkey necks in a large pot.
  2. Add enough water to the pot to cover the turkey necks completely.
  3. Bring the water to a boil over high heat.
  4. Once boiling, reduce the heat to low and let the turkey necks simmer for about 30 minutes.
  5. After 30 minutes, carefully remove the turkey necks from the pot and set them aside.
  6. Allow the turkey necks to cool slightly before handling.
  7. Once cooled, remove the meat from the bones and discard the bones.
  8. Shred or chop the turkey meat into smaller pieces.
  9. Set the prepared turkey meat aside. It will be added to the collard greens later.

Step 4: Cook the Collard Greens

Once the turkey necks are tender, it’s time to add the collard greens to the pot.

Ingredients:

  • 2 bunches of collard greens, washed and chopped
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of red pepper flakes (optional)
  • 4 cups of chicken broth

Instructions:

1. Prepare the collard greens:

Wash the collard greens thoroughly under cold running water to remove any dirt or debris. Remove the tough stems from the leaves and discard. Roll the leaves tightly and slice them into thin strips.

2. Sauté the onion and garlic:

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic to the pot and sauté until fragrant and translucent, about 2-3 minutes.

3. Add the collard greens:

Add the chopped collard greens to the pot and stir to combine with the onion and garlic. Cook for about 5 minutes, until the collard greens start to wilt.

4. Season the greens:

Add the salt, black pepper, and red pepper flakes (if using) to the pot. Stir well to evenly distribute the seasonings throughout the collard greens.

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5. Simmer the collard greens:

Pour the chicken broth into the pot, making sure the collard greens are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the collard greens simmer for about 45 minutes to 1 hour, stirring occasionally, until they are tender.

Note: If the collard greens are not fully submerged in the broth, you can add additional water or broth as needed.

Once the collard greens are tender, they are ready to be served as a delicious side dish alongside the smoked turkey necks. Enjoy!

Step 5: Season and Serve

After cooking the collard greens and smoked turkey necks to perfection, it’s time to season them and get ready to serve. Follow these steps to make your dish even more delicious:

  1. Remove the smoked turkey necks from the pot and set them aside.
  2. Taste the collard greens and adjust the seasoning if necessary. Add salt, black pepper, or any other spices according to your taste.
  3. If you prefer a spicier dish, you can add some red pepper flakes or hot sauce to give it an extra kick.
  4. For added flavor, you can also add a few tablespoons of apple cider vinegar or lemon juice to brighten up the greens.
  5. Once you’re satisfied with the seasoning, place the smoked turkey necks back into the pot with the collard greens.
  6. Let the flavors meld together by simmering the greens and turkey necks for an additional 10-15 minutes.

When the collard greens are tender, flavorful, and the smoked turkey necks are falling off the bone, they are ready to be served. Scoop a generous portion of collard greens onto each plate, making sure to include some of the tender smoked turkey necks. These greens make a perfect side dish for any meal, but they are especially delicious served alongside some cornbread and hot sauce. Enjoy!

Question-Answer

How long should I cook collard greens with smoked turkey necks?

Collard greens with smoked turkey necks should be cooked for approximately 2-3 hours. This slow cooking method helps to tenderize the greens and infuse them with the smoky flavor from the turkey necks. It is important to cook them on low heat to allow the flavors to develop fully. Stir occasionally to prevent sticking and ensure even cooking.

Can I use a different type of meat instead of smoked turkey necks?

Yes, you can use a different type of meat instead of smoked turkey necks in collard greens. Some popular alternatives include smoked ham hocks, bacon, or smoked sausage. These meats will add their own unique flavors to the dish. Adjust the cooking time accordingly, as different meats may require different cooking times to become tender.