One of the first requests my husband made when we got married was for me to make him collard greens. I said dude, I don’t even know what collard greens look like, let alone how to make them.

This is where it gets good. He told me he had a recipe for them. Wait, what?! If you know my husband, then you know that was a once-in-a-lifetime moment. My husband can’t even successfully make ramen noodles. The microwaved kind. Like water and 3 minutes kind. I wasn’t sure I believed him until he said “chicken bouillon” and I was like ok that sounds real.

He likes vinegar, like a lot, so normal folk may want to scale back for this recipe.

1 bundle collard greens
1 tbsp. chicken bouillon
6 tbsp. apple cider vinegar
6 cut smoked turkey necks

Fill a medium sauce pan 2/3 full with water, turn it on low and add the smoked turkey necks. De-stem your collard greens and clean them… well! I roll them up and slice into 1 inch pieces. Submerge your cleaned greens in the water. Add the chicken bouillon and vinegar and stir. Let it simmer for 4-5 hours or until greens are melt-in-your-mouth soft.