3 c. water
1/2 lb. smoked turkey necks
1 1/2 lb. collard greens
2 tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes

In a 4-quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour. While the turkey is cooking, wipe the collards with a damp towel, then wash two or three times or until all the dirt and grit has been removed. Chop the greens into 1/2-inch pieces. You will have 10 cups of chopped greens. Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the saucepan. Return to a boil. Reduce the heat and simmer, covered, for 30 minutes longer. Discard the turkey before serving or chop the turkey meat and add it to the collards.

Makes 4 to 6 servings.