Collard Greens with Turkey Necks
This hearty dish combines nutritious collard greens with flavorful turkey necks, creating a delicious and comforting Southern staple. Perfect as a side dish or main course, it is rich in vitamins and low in calories while remaining incredibly satisfying.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring spoons
- 1 spoon for stirring
Ingredients
- 2 pounds collard greens Washed and chopped.
- 1 pound turkey necks
- 6 cups low-sodium chicken broth Can be substituted with water.
- 1 medium onion Chopped.
- 3 cloves garlic Minced.
- 1 tablespoon olive oil
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper Optional, for heat.
- 1 tablespoon apple cider vinegar Optional, for brightness.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes, or until the onion is translucent.
- Add the minced garlic and sauté for an additional 1 minute, until fragrant.
- Add the turkey necks to the pot and pour in the chicken broth or water. Bring to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for 30 minutes to allow the flavors to meld.
- After 30 minutes, add the chopped collard greens to the pot, stirring gently to combine.
- Season with salt, black pepper, and cayenne pepper, if using. Stir well and cover again.
- Simmer for an additional 1 hour, until the collard greens are tender and the turkey necks are cooked through.
- If desired, stir in the apple cider vinegar right before serving to add brightness to the dish.
- Serve hot, garnished with additional vinegar if you like.
Notes
You can substitute turkey necks with turkey wings or drumsticks if you prefer. Collard greens can be replaced with other greens like kale or mustard greens for a different flavor. For a vegetarian version, omit turkey and use smoked paprika for added flavor without the meat.