Ingredients

​

• 1 large bunch collard greens

• 2 medium sweet yellow onions (diced)

• 1 red bell pepper (diced)

• 2 smoked turkey necks

• ¼ cup Olive or Sunflower Oil

• 3 cups Water

• 5 cloves garlic (smashed)

• 2 cups Cream Sherry or Sherry Cooking Wine

• 2 tbsp Chicken Base

• 3 tbsp Honey

• 1 tbsp Salt

• ½ tbsp black pepper or 1 tbsp hot sauce

 

  Instructions

​

1. Gather All ingredients

2. In a Medium Stock pot heat oil on Medium heat and add turkey necks,  chopped onions and red bell pepper stirring consistently

3. Reduce heat and continue to cook until onions are brown and soft. (Be careful not to burn)

4. Increase heat to Medium High and add honey, chicken base, garlic  and stirring as it cooks, for one minute. Then deglaze pan with 1 cup of cooking wine

5. Simmer ingredients for several minutes until wine has almost completely evaporated and add remaining wine and water.

6. Simmer covered, for ten minutes

7. Add Salt, black pepper or hot sauce and collard greens and simmer on medium (covered) for 40 minutes on medium or until fork tender.