Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes – 2 hours
Total Time: 1 hour 45 minutes – 2 hours 15 minutes
Servings: 6–8

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🧂 Ingredients

For the Broth & Turkey

• 2–3 smoked turkey necks
• 8 cups water (or enough to cover the turkey necks)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon chicken bouillon (optional but recommended)
• 1 teaspoon black pepper
• 1 teaspoon seasoned salt
• ½ teaspoon crushed red pepper flakes (optional)

For the Greens

• 2–3 lbs fresh collard greens (or a mix of collards, turnip, and mustard greens)
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar (optional, balances bitterness)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Additional broth or water, if needed

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🍽️ Directions

1. Clean & Prep the Greens

1. Remove thick stems from the greens.
2. Stack, roll, and slice them into ribbons.
3. Wash thoroughly 3–4 times until the water runs clear. Set aside.

2. Make the Turkey Broth

4. In a large pot, add smoked turkey necks and 8 cups of water.
5. Add chopped onion, minced garlic, bouillon, black pepper, seasoned salt, and red pepper flakes.
6. Bring to a boil, then reduce the heat to medium.
7. Cover and simmer for 45–60 minutes, until the turkey is tender and starting to fall off the bone.

3. Add the Greens

8. Add cleaned greens to the pot a handful at a time, allowing them to wilt down.
9. Stir in apple cider vinegar, sugar, garlic powder, and onion powder.
10. Cover and simmer on medium-low for 45–60 minutes, stirring occasionally.
11. Add more water or broth if needed so greens stay juicy and well-seasoned.

4. Shred the Turkey

12. Remove turkey necks from the pot.
13. Pull the meat off the bones and return the meat to the greens.
14. Stir well and taste the pot liquor (the broth).
15. Adjust seasoning with more salt, pepper, or vinegar as desired.

5. Serve

16. Serve hot with cornbread, rice, or your favorite soul food sides.
17. Enjoy the rich, smoky pot liquor and tender greens!