3 bunches of organic collard greens julienned

1 packet Willey’s collard green seasoning

1 packet Goya Sazon

1 packet Goya pork flavoring (optional)

½ Vidalia onion chopped

½ green bell pepper chopped

½ red bell pepper chopped

½ yellow bell pepper chopped

32oz chicken stock

Olive oil

Salt

Pepper

1 tablespoon Adobo

1 tablespoon Complete seasoning

2 pk truvia

2 tablespoons apple cider vinegar

1 teaspoon Dry Jerk seasoning (grace)

2 garlic cloves minced

4 smoked turkey necks

Chop the bell peppers and onions into medium size chinks. Sauté them in olive oil for 5 min in a pot on medium high heat, add adobo, complete seasoning, dry jerk seasoning, garlic cloves and mix in. Remove the stems from the collard greens, stack the leaves on each other, roll them and slice them, add them to the pot one handful at a time and wilt them down mixing well with the veggies and seasonings. Once all mixed in add the smoked turkey necks and then the chicken stock and bring to a boil. Add the cider vinegar, sazon, wiley’s collard green seasoning, truvia, and goya pork flavoring, stir and turn down the heat to low. Add salt and freshly cracked black pepper to taste. Let simmer for 4 hours.