How To Cook Collard Greens With Turkey Necks

You can cook collard greens with turkey necks by simmering the smoked turkey necks first to create a rich, flavorful broth that becomes the foundation of the entire dish.
 
This Southern classic is all about low and slow cooking, patience, and building layers of deep savory goodness.
 
If you’ve ever wondered how to cook collard greens with turkey necks that taste like your grandma’s, you’re in the right place.
 
The turkey necks do the heavy lifting by infusing the pot with smoky, meaty flavor while the greens soak it all up.
 
In this post, we’ll walk through how to cook collard greens with turkey necks step by step, from prepping the greens to getting that perfect pot liquor.
 
Let’s get cooking.
 

Why Cooking Collard Greens with Turkey Necks Works So Well

Cooking collard greens with turkey necks works so well because the necks bring both flavor and body to the dish.
 
Here’s why this combo is a match made in Southern cooking heaven:
 

1. Turkey Necks Add Deep Smoky Flavor

Turkey necks, especially smoked ones, release a rich, savory smokiness as they simmer.
 
That flavor penetrates every leaf of the collard greens, giving them that signature taste you can’t get from plain water or broth.
 
When you cook collard greens with turkey necks, you’re basically making a flavorful stock right in the pot.
 

2. They Provide Natural Seasoning

Smoked turkey necks are already seasoned and salty, which means you don’t have to pile on extra salt.
 
They season the greens from the inside out as they cook down.
 
This is why so many people prefer cooking collard greens with turkey necks over other meats.
 

3. The Meat Tenderizes Beautifully

After about an hour of simmering, the meat on the turkey necks becomes tender and easy to pull off the bone.
 
You can shred it right back into the pot for extra heartiness.
 
That way, every bowl of collard greens with turkey necks has bits of savory meat mixed in.
 

4. It’s a Healthier Alternative to Other Meats

Turkey necks are leaner than pork or ham hocks, which is a big reason folks love cooking collard greens with turkey necks.
 
You still get all that smoky, savory flavor without the heaviness.
 
So if you want a lighter version of a classic, this is the way to go.
 

How to Cook Collard Greens with Turkey Necks Step by Step

Now let’s get into the actual process of how to cook collard greens with turkey necks.
 
Follow these steps and you’ll have a pot of greens that’ll make anyone ask for seconds.
 

1. Gather Your Ingredients

Here’s what you’ll need to cook collard greens with turkey necks:
 
– 2 to 3 pounds of fresh collard greens
 
– 1 to 1.5 pounds of smoked turkey necks
 
– 1 large onion, chopped
 
– 4 to 5 cloves of garlic, minced
 
– 6 to 8 cups of water or chicken broth
 
– 1 teaspoon of smoked paprika
 
– 1 teaspoon of crushed red pepper flakes (optional)
 
– 1 tablespoon of apple cider vinegar
 
– Salt and black pepper to taste
 

2. Clean and Prep the Collard Greens

Rinse the collard greens thoroughly under cold water to remove dirt and grit.
 
Remove the thick stems and chop the leaves into bite-sized pieces.
 
Don’t skip this step because gritty greens will ruin the whole dish.
 

3. Simmer the Turkey Necks First

Place the turkey necks in a large pot with the water or broth.
 
Add the chopped onion and garlic.
 
Bring everything to a boil, then reduce the heat and let it simmer for about 45 minutes to an hour.
 
This step is crucial when you cook collard greens with turkey necks because it builds the flavorful base.
 

4. Add the Greens and Seasonings

Once the turkey necks have simmered and the broth is flavorful, add the collard greens to the pot.
 
Stir in the smoked paprika, red pepper flakes, and apple cider vinegar.
 
The vinegar helps cut through the richness and brightens up the collard greens with turkey necks.
 

5. Cook Low and Slow

Cover the pot and let everything simmer on low heat for 45 minutes to an hour.
 
Stir occasionally to make sure nothing sticks to the bottom.
 
The longer you cook collard greens with turkey necks, the more tender and flavorful they become.
 

6. Adjust Seasoning and Serve

Taste the greens and add salt and pepper as needed.
 
Pull the turkey necks out, shred the meat, and stir it back into the pot.
 
Serve your collard greens with turkey necks hot with cornbread and a little pot liquor on the side.
 

Tips for the Best Collard Greens with Turkey Necks

Here are a few tips to make your collard greens with turkey necks even better:
 

1. Don’t Rush the Process

The key to cooking collard greens with turkey necks is patience.
 
Give the turkey necks time to flavor the broth before adding the greens.
 

2. Use Smoked Turkey Necks for Maximum Flavor

Smoked turkey necks bring way more depth than plain ones.
 
If you can only find fresh turkey necks, add a little liquid smoke to the pot.
 

3. Save That Pot Liquor

The pot liquor left after cooking collard greens with turkey necks is liquid gold.
 
Soak it up with cornbread or pour it over rice.
 

4. Taste Before Adding Salt

Smoked turkey necks are already salty, so taste the greens before adding more salt.
 
You don’t want to overseason your collard greens with turkey necks.
 

So, How Do You Cook Collard Greens with Turkey Necks?

You cook collard greens with turkey necks by simmering the necks first to build a smoky, savory broth, then adding cleaned greens and cooking everything low and slow until tender.
 
The turkey necks season the greens beautifully while staying leaner than pork alternatives.
 
With the right seasonings and a little patience, you’ll have a pot of collard greens with turkey necks that tastes like true Southern comfort.
 
Now go grab your biggest pot and make a batch this week.