Step 1

Be sure to start with cleaned greens, I like to soak in water & apple cider vinegar. Wash a few times until water runs clear, this will take a while. Pull your greens off of the large stem in the middle and roll 2/3 leaves together at a time. Slice so you have small shred-like pieces to use for your greens.

Step 2

In a Dutch oven or pot, heat your butter and add in onion. Once aromatic, add garlic. Be sure to cook on a medium to low heat to avoid burning.

Step 3

Add in smoked turkey and pour 4-6 cups of water or until turkey wings are covered, add in chicken bouillon and allow to cook on medium heat and cook for 25 minutes or until meat is tender for shreading.

Step 4

Remove turkey wings, and shred getting as much meat off as possible.

Step 5

Add collard greens and cover. Cook for additional 25 minutes.

Step 6

Season greens to your desired taste and allow to cook on simmer of an additional 45 minutes to an hour.

Step 7

Add a small cap full of apple cider vinegar into the pot and mix into the greens.

Step 8

Cook for additional 20 minutes or until greens are tender like you prefer.