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: SmallRecipe.com
Categories: Main Meal
Prep time: 1 hours
Cook time: 2 hours
Ingredients:
| 1 large yellow onion |
| 2 large smoked turkey necks |
| – enough water to cover the necks |
| 4 bunch(es) collard greens |
| 1/2 teaspoon(s) morton’s seasoning salt ( to taste) |
| 2 tablespoon(s) cooking oil (i use grapeseed oil) or pompeian: olivextra premium a blend of canola, extra virgin olive oil, and grapeseed oil |
Steps:
- Cut up onion into 1/2 inch pieces
Cut necks in half
Add enough water to just cover the necksCook until slightly tender; 1 hour on low boil.
- 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. - 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. - The meat on the turkey necks should flake off the bone. Serve over a bed of rice for a complete meal.
Learn to smoke turkey necks so they are tender and fall off the bone.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 125 minutes
Prep time: 5 minutes
Cook time: 120 minutes
Yield: 4
Ingredients:
| Turkey necks |
| Olive oil |
| Kosher salt |
| Black pepper |
| Brown sugar |
| Garlic powder |
| Cayenne pepper and/or pepper flakes |
| Malt vinegar |
| Your favorite hot sauce |
| Worcestershire Sauce |
Steps:
- Clean and prep your turkey necks.
- Combine all of the liquid and dry ingredients together to form a nice batch of marinade. Just make sure that you’ve got some paper towels nearby because the mixture has quite a runny consistency. Then just let the necks marinate in the concoction overnight.
- Go ahead and preheat your smoker at 265 degrees Fahrenheit. Make sure to close the lid of the smoker. This will help it heat up faster.
- Next place the necks in the smoker. If the necks have been cut up too small, then place the meat on a smaller rack and allow that to sit on top of the grates.
- After about half an hour into the cook, just check up on the necks. You will then want to switch your smoker to medium heat. We recommend lowering the internal temperature of your smoker to 180 degrees Fahrenheit.
- Then you just need to keep an eye on the meat. We suggest that you give it a proper check at least every 30 minutes. As soon as it looks like the meat could just fall off of the bone, you’ll know that it’s done. You don’t want to keep it cooking for any more than two hours.
- Take it out, let it rest for at least five minutes, and then serve it!
Nutrition Facts:
Calories 320 kcal, ServingSize 1 serving