SKINNY DRUNKEN COLLARDS
Growing up in the south, collard greens were a vegetable that was served just about every Sunday and holiday. They were usually cooked with fatty ham hocks, smoked pigs tails or smoked bacon. To top it off "LARD". Now don't get me wrong, I will always love and cook by friend "PORK". I love these greens so much, I decided to...
Provided by Sherri Williams
Categories Vegetables
Time 1h40m
Number Of Ingredients 9
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.
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