Hey, hey! It’s my first post! I feel “set it off” is most appropriate here LOL! Alright, let’s get to it!
Nothing like a good pot of greens and in the south you’ll find them on the stove any day of the week! This simple, but finger lickin’ recipe will be a household favorite!
- 3-4 bunches of turnip greens
- 1 pack of smoked turkey necks
- Nature’s Seasons by Morton
- Cayenne Pepper or red pepper flakes
- 1 yellow onion
- a few tablespoons of Better than Bullion roasted chicken broth.
You may wonder why I didn’t list measurements next to the seasonings, that’s because you sprinkle until your heart is content child! In other words, season to suite your taste!
- Fill a 5-7 quart pot with water. Put your turkey necks in. Bring them to a boil then turn them down low and let them cook for about 2 hours or until tender.
2. While your turkey necks are cooking, pick, cut and WASH your turnip greens. Cut up your onion. You can dice it,slice it, mince it, chunk it—your prerogative honey!
3. Once your turkey necks are tender add your greens to the pot. At this point, you may need to add more water. Add enough so that the greens are covered.
4. SEASON YOUR WATER CHILD! add as much Nature’s Season, Better than Bullion and cayenne pepper as you’d like. I love spicy food, so I an always a little heavy on the pepper. Give it a stir and let them cook low and slow for about 1 hour– add your onions. Let it all cook for another hour or until you’re content with the texture.
Some people like to remove the turkey neck bones, but I like to leave all that flavor up in there!
Serve this with your meat of choice and a nice chunk of cornbread! Talk about good eatin’!
(TIP: you can use this same recipe for collard greens, but you have to cook them a bit longer than turnips)
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