Collard Greens With Turkey Necks Recipe

Prepare the Collard Greens

Wash the collard greens thoroughly under cold running water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces.

Prepare the Turkey Necks

Rinse the turkey necks under cold water and pat them dry with paper towels. Set aside.

Chop the Vegetables

Peel and chop the onion into small pieces. Mince the garlic cloves.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

Brown the Turkey Necks

Add the turkey necks to the pot and cook for about 5 minutes, turning occasionally until they are browned on all sides.

Add the Collard Greens and Broth

Add the chopped collard greens to the pot, followed by the chicken broth. Stir well to combine.

Season the Dish

Add salt, black pepper, red pepper flakes, and apple cider vinegar to the pot. Stir to incorporate the seasonings.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the collard greens are tender and the turkey necks are cooked through.

Serve

Once cooked, taste and adjust seasoning if necessary. Serve warm as a side dish or over rice.