Collard Greens With Smoked Turkey Necks

Ingredients:

1 large yellow onion
2 large smoked turkey necks and enough water to cover
4 bunches of collard greens
1/2 teaspoon seasoned salt (or to taste)
2 tablespoon cooking oil

Directions:

Cut up onion into 1/2 inch pieces. Cut necks in half and add enough water to just cover the necks. Cook until slightly tender; 1 hour on low boil. While necks are cooking, wash collard greens and drain.

Roll up leaf tightly, slice down the middle long ways. Chop leaf into bite size pieces. Add collard greens to the turkey necks and water. Add 2 tablespoon of oil. I usually use olive oil or canola oil.
Cook for an additional hour or more depending on how tender you like your greens. The meat on the turkey necks should flake off the bone. Serve over a bed of rice for a complete meal.

Note: You can also make your greens with Ham Bones, Ham Hocks or Ham Shanks.

Source: justapinch.com