4 oz uncooked smoked turkey necks
2 lbs collard greens
4 cloves chopped garlic
1 tbsp low sodium chicken broth
1 large onion chopped
1/2 tsp crushed red pepper
In a large stock pot or dutch oven, add 2 quarts water and bring to a boil. Add turkey necks and boil for 1 hour. Turkey meat should fall off the bones, and bones should be removed from the water.
Add collard greens, garlic, chicken broth, onion, and red pepper flakes to the pot with the water and turkey neck meat and stir to combine. If pot is full, you can add greens half at a time until they reduce. Bring back to a boil. Reduce heat to medium and cook until greens are tender, about 1 hour. Add additional water if necessary. Serve hot.