Southern Collard Greens Recipe

How to make it

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• Have a large boiler on the stove with the turkey necks and olive oil boiling to get the water all seasoned up
• DON'T PUT A LOT OF WATER! Not even half full.
• YOU CAN ALWAYS ADD MORE WATER LATER.
• THE GREENS PRODUCE WATER AND WILL REDUCE .
• Wash the greens VERY good....
• The secret again is to pull the center vein out of the collard greens and stack up the leaves. Cut all stems to avoid bitterness
• *** HELPFUL HINT*************
• Use the duct tape to cover your thumb to avoid cutting it off!!
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• Roll the leaves up and with a sharp knife, chop the greens well and place in another large bowl
• Continue this process until the greens are all cut up,
• It takes a while, but it will be so good later!
• Once you've finished chopping, cutting, and pulling...WASH the greens again to get another good rinse.
• Have a pot of boiling water on the stove with the smoked turkey necks and olive oil
• You can taste a little bit of the water to make sure it is not too salty.
• If you need to take some of the water out of the pan, save it in case you need to ADD water later
• Once the water is seasoned, carefully add all the greens to the seasoned water,
• You might think you've got a lot of greens, but after they cook - they have shrinkage!
• Cover the pan and let the greens cook on medium heat until they are tender.
• You can always add the seasoned water from earlier if necessary
• Taste and enjoy!!
• *If I have missed anything or you have questions, feel free to ask!!*
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• -Supposed to be's don't make no honey- Grandmama
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