Step 1

On medium heat, add the olive oil to your deep pot. Once the oil is hot, add your onions and cook down until clear and translucent. Next, add the garlic and let it cook with the onions until the smell becomes fragrant.

Step 2

Then you’ll add the chicken stock or water and stir. Then add the turkey necks and cover your pot with the top. Cook on medium-low heat for about 45-1 hour or until turkey necks are tender and meet is falling apart.

Step 3

While the turkey necks are cooking, clean the greens. You’re going to pre-rinse them first by take each leaf one by one and clean them with your hands under cold water. This is the time where you look for imperfections and brown spots on the leaves. If you see any deformed leaves, remove them. After you have rinsed and cleaned the leaves, add the greens to the sink and cover them in cold water. Add 1 tablespoon of vinegar slowly into the water, and rinse the greens thoroughly. Let it soak for 5-10 minutes. Drain, then repeat 5-10 more times.

Step 4

Once the greens are cleaned, now it’s time to cut them. Remove the stems by ripping the leaves away from the stems. Lay about 5-6 leaves at a time together and roll like you would a cigar (or blunt 😏) and cut them into spirals. Once all of them are cut set them aside until the turkey necks are done cooking.

Step 5

Once the turkey necks are falling off the bone or tender, , add the greens and seasonings to the pot and cover them. You may have to add them by a handful at a time. Cover the pot and cook them on medium-low heat for 45-60 minutes or until leaves have cooked down. It is import to not open the pot so the steam can cook the greens. Once cooked all the way, turn off the heat and serve.