About the Recipe
Enjoy a taste of the South with this classic collard greens recipe, bursting with flavor and soul-warming goodness. Tender collard greens are simmered to perfection with braised turkey necks, onions, and green pepper, creating a rich, savory broth that's both hearty and comforting. Seasoned with a touch of tangy vinegar and a hint of spicy jalapeno pepper, these greens strike the perfect balance of savory, sweet, and smoky flavors.
Ingredients
1 Package of Turkey Necks
4 slices of Bacon (cut in small strips) and keep 3 Tablespoons of Bacon Fat
2 Packages of Collard Greens - 32 oz (washed)
2 Tablespoons of Vegetable Oil
1 Tablespoon of Sugar
1/2 Large Yellow Onion (diced)
1 Green Pepper (diced)
1/2 Jalapeno Pepper (finely chopped)
2 Tablespoons of Lawry's Seasoning
1 Tablespoon of Complete Seasoning
1 Tablespoon of Garlic Powder
I/2 Teaspoon of Yellow Mustard
1 Tablespoon of Apple Cider Vinegar
2 Cups of Water
Louisiana Hot Sauce (to taste)
Salt and Pepper (to taste)
Preparation
Step 1
Wash turkey necks with cool water and pat dry. Set aside.
Step 2
Mix garlic powder, Lawry's Seasoning, and Complete Seasoning in a small bowl. Sprinkle seasoning over meat in a large bowl. Toss to evenly coat.
Step 3
Heat oil in a dutch oven over medium-high heat until shimmering. Add seasoned meat and brown on both sides, 3-4 minutes on each side.
Step 4
Add onions, jalapeno, and green pepper to the meat. Stir and cook until tender (3-4 minutes). Add 1 cup of water to the pot and cover to cook on medium-low for one hour.
Step 5
Render bacon and set aside 3 Tablespoons of bacon fat.
Step 6
When meat is fork tender, add the washed greens to the pot. Allow greens to wilt and stir together with meat. Add vinegar, sugar, bacon fat, and mustard. Stir together.
Step 7
Add 1 cup of water to the pot and let the greens cook on medium heat for 20-30 minutes until desired tenderness. Add hot sauce, salt, and pepper to taste. Top with bacon bits.
Serve with a side of cornbread and enjoy!
Courtesy of Amber B.