Drunken Collard Greens Recipes

Steps:

• 1. In a large stock pot, spray pam in the bottom of the pot. Stir fry onion and garlic until translucent.
• 2. Add 1/2-2 quarts of water, mesquite seasoning or seasoning salt, red pepper and turkey necks to pot. Bring to a boil. Cook on low-medium to medium heat for about 45 minutes or until meat is tender.
• 3. Add collards, vodka, vinegar, splenda and remaining to the stock pot and simmer for an additional 45 minutes or so. Add more water if needed.
• 4. Add more seasoning salt as needed.

Steps:

• Remove stems from greens and discard. Roll up like a cigar and slice into ribbons.
• In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes.
• Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft.