Monday Moments: Kale, Sweet Potatoes, & Smoked Turkey, Inspired by Katherine Bell

Thanks for watching! Visit my Facebook & Instagram @mrsbellssweettreats!

Kale, Sweet Potatoes, and Smoked Turkey, Inspired by Katherine Bell
You will need: One large pot with lid and *aluminum foil (baking the turkey necks retains flavor & juice)

Ingredients:

One package smoked turkey necks (3-4 necks)
1X16 ounce Kale (wash the prewashed in baking soda at home)
1 medium diced onion (or frozen)
1 medium pepper (red or green)
3 large cloves of garlic minced (using food grater or 3 Tablespoonfuls of garlic in a jar)
1 large or two medium sweet potatoes (peeled and chopped)
2 Tablespoonfuls better than bouillon
1 Tablespoonful Dry Italian Dressing Mix
2 Tablespoonfuls Olive Oil
Instructions:
Rinse and pat dry turkey necks then wrap in aluminum foil and cook on 350 for about 1+1/2 to 2 hours (turning them over half way through the baking)-they should be fork tender!  
Then, remove the turkey necks from oven along with the juice wrapped in foil, and carefully set aside
Soak the kale in baking soda and a bowl or pan full of water for about 15 minute, then rinse through to remove all of the baking soda then set aside
Peel sweet potatoes and cut into same sized pieces (diced or cut) and set aside
In the large pot, on medium heat, add olive oil and sauté onion and pepper for about 3-5 minutes, then add the garlic and stir for about 1 minute.  Remove most of the onion, pepper, and garlic mixture and set aside
To the pot with the remaining onion, pepper, and garlic stir in about 2 Tablespoonful better than bouillon and 1 cup of water and bring to a boil
Add to the pot the sweet potatoes and cook slightly firm but NOT soft
Remove the sweet potatoes and set them aside.  Add to the pot 1 cup of water, the Dry Italian Dressing, kale and the juice from the turkey necks until the kale is soft-er then add the meat and sweet potatoes and cook until done (about 20 minutes) until tender.  Check for doneness
Stir, remove from the stove and enjoy!