Start by washing the collard greens thoroughly to remove any grit.

Remove the thick stems and chop the leaves into bite-sized pieces. Set aside.

Clean the greens thoroughly and chop into desired size pieces. I prefer to roll mine up and chop them - this speeds things up a bit.

In a large pot, melt the butter over medium heat.

Add the chopped onions and celery, sautéing until the onions are translucent—about 5-7 minutes. This step builds a flavorful base for your greens.

Next, add the smoked turkey legs and necks to the pot.

Pour in the chicken broth and stir in the Better Than Bouillon chicken base.

Bring the mixture to a simmer, allowing the smoky flavors to infuse the broth.

Add the minced garlic, bay leaves, fresh thyme, apple cider vinegar, and a few dashes of hot sauce.

Season with salt, pepper, garlic powder, and onion powder to taste. If you prefer a touch of sweetness to balance the acidity, stir in the optional sugar.

Once the meat is tender, remove it from the pot, shred it and discard the skin/bone/cartilage.

Add the meat back to the pot and then add the greens.

Once the broth is simmering, add the collard greens to the pot.

Stir to submerge them in the liquid.

Cover the pot and let the greens simmer for about 45 minutes to an hour, or until they are tender and flavorful.

Stir occasionally, checking to ensure there’s enough liquid; add more broth or water if needed.

Once the greens are tender, taste and adjust the seasoning if necessary.

If you like, you can remove the smoked turkey legs and necks to shred the meat and return it to the pot. This adds even more flavor and heartiness to your dish.

Remove the bay leaves and any thyme stems before serving.

Ladle the collard greens into bowls, ensuring you get plenty of the rich broth.

These greens pair perfectly with cornbread or over a bed of rice for a complete meal.