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1
In a large pot complete the quick soak process; bring 8 cups of water and the beans to a boil; boil 2 minutes; remove from heat and allow to stand for 1 hour.
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2
Meanwhile, in another large pot bring 7 cups of water and the turkey neck bones to a boil.
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3
Boil 2 minutes and reduce to a simmer covered for an hour or until ready to use with the beans.
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4
When quick soak is complete, drain beans into a colander.
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5
Put the bean pan back on medium high heat and add the 2 strips of bacon.
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6
Render the fat and remove the bacon from the pot (or if you wish, keep it in.
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7
).
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8
Add the onions and garlic - cook until translucent.
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9
Add the beans, turkey necks and the turkey water to the pot.
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10
Add all spices except the red pepper flakes and bring the pot back to a simmer.
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11
Add the Kale in batches until they are all in the pot.
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12
Simmer for 1 1/2 - 2 hours.
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13
In the last 10 minutes of the simmer, adjust the seasonings to taste and all the red pepper flakes.
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14
When cooking is complete, take as much meat off of the neck bones as possible.
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15
Use a kitchen scissors to cut the neck bones into pieces.
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16
Your guests can either get countrified and suck on the neck bone pieces, or they can go citified and choose not to clean the bones.
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17
Serve immediately.
