First Step: Clean and Prepare the Collard Greens Remove the stems by folding collard leaves lengthwise and pulling the leaf away from the stem. Discard stems or save them for separate cooking. Tear the leaves into ½ to 1-inch strips. Wash thoroughly in lukewarm water, rinsing several times until water runs clear. For extra cleaning, soak in cool water with ½ cup distilled white vinegar and 3 tablespoons salt for 15-20 minutes, then rinse again and gently scrub each leaf.

Second Step: Prepare the Smoked Meat and Broth Rinse the smoked turkey wings, legs, necks, or ham hock well. Place the meat in a large heavy-bottomed pot or Dutch oven and add about 10 cups water or chicken broth. If using water, add chicken bouillon to boost flavor. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 45 minutes until the meat is nearly tender.

Third Step: Add the Greens and Seasonings Add the prepared collard greens to the pot along with about 4 cups additional water (just enough to cover the greens). Stir in sugar, bacon grease (or butter/olive oil), seasoned salt, Worcestershire sauce, vinegar, crushed red pepper flakes, garlic powder, smoked paprika, and chopped onion. Bring back to a boil, then reduce to medium or medium-low heat. Partially cover the pot and let simmer for at least 2 hours, stirring occasionally.

Fourth Step: Shred the Meat and Blend Once the greens have softened and the broth has concentrated into a flavorful “pot likker,” remove the meat from the bones and shred it finely. Stir the shredded meat back into the pot. Taste and adjust seasoning, adding more vinegar, salt, or pepper if needed.

Final Step: Serve Warm Serve the collard greens warm as a side dish or main vegetable course. Preserve the flavorful pot likker broth for soups, sauces, or savory dishes like mashed potatoes or gravy. Enhance your plate with hot sauce, extra vinegar, or fresh hot peppers for added zest and heat.