Classic Southern Braised Collard Greens w/ Smoked Turkey

Classic Southern Style Collard Greens w/ Smoked Turkey

2 lbs washed, de-stemmed chopped collard greens

1 lb Smoked turkey necks (cut in 2 inch chunks)

1/8 cup Rice wine vinegar

1 tablespoon minced garlic in oil

1 tablespoon all purpose seasoning blend (I use Adobo)

1/4 teaspoon ground black pepper

1 small finely minced onion

1 teaspoon capers

1/2 teaspoon paprika

1 envelope sazon seasoning

In a large pot, bring 1 pint of water to boil. Add the smoked turkey necks, vinegar, minced garlic, adobo, pepper, onion, capers, paprika, and seasoning. Pretty much you are going to add everything but the collard greens. Bring to a boil then reduce to a simmer. Let the smoked turkey simmer away at medium heat until the meat starts to fall away from the bone with a fork, about an hour. What we are making here is a concentrated smoked turkey stock to add the collard greens to. Make sure your collard greens are soaked well because they very often have little bits of sand in them. Add the greens to the simmering pot of stock in 3 batches. They may look like alot, but they really cook down. Keep an eye on the water level. You dont want the pot to dry out, you want to always have at least an inch of stock in the pot at all times.  You may have to add more water throughout the cooking process. Cook the collard greens until they are tender and most of the smoked turkey has fallen from the bones and is studded throughout the pot.  These greens are great as a side dish or add more smoked turkey and make it a meal. Enjoy. -Ashley