1 package smoked turkey necks
1 bunch of collard greens (stems removed), cut into small bite sized pieces, washed and spun dry
1 medium onion, medium diced
Boil enough water to cover the turkey nexts, with all spices, about 45 minutes.
Add greens and cook down until tender (about 30 minutes.)
Add onions and cook until soft.
**Taste constantly to adjust seasoning!
J-LO: As a Yankee, I had not grown up eating greens, and tasted them for the first time during my inaugural Thanksgiving in DC. My friend Nadine made them, and despite the disturbing look to them, I sampled. They were divine. Since that time, I tried various recipes on my own to no avail. After picking up some basic dos and don’ts from Alton Brown, I begged Nadine for the recipe, which is what you see here. You’ll notice it has a slight Italian edge to the seasoning, which makes them more flavorful. Many recipes call for spicier ingredients (like hot sauce or red pepper flakes) or vinegar (apple cider or red wine). Personally I found those to be too overpowering, and I prefer to keep the dish mild. This allows each person to add additional flavor to his/her own taste.