Collard Greens
Begin with two to three bunches of collard greens. Cut stems out of leaf and then roll the leaves up and slice each. Wash the greens thoroughly in warm water two – three times to make sure all the dirt is cleansed. Take stems off and cut them up in little pieces. Set greens aside.
Fill large pot with water, chopped onion, garlic (to taste) and a pinch of salt, pepper and one smoked turkey wing. Boil. Let this stock boil until mixture simmers down to half a pot and then add greens and fill it back up with water. Season to taste (optional, few red peppers). Let greens cook on medium heat for at least one hour and add water as necessary.
Vegetarian Substitute
Instead of turkey stock, use onion, garlic and celery. Follow instructions the same.
