Cut the greens

• Stack the collard leaves, roll them up tightly and cut off the bottom part.
• Make a slit down the middle and slice the rolled greens into strips.

Wash the greens

• Put the cut greens in a bowl of water and sprinkle kosher salt all over.
• Wash and rinse the greens five to six times, until the water runs clean.

Sauté the aromatics

• Add oil to the pot, then the onions and garlic.
• Let them sauté until softened and fragrant.

Cook the turkey

• Add the smoked turkey drumsticks to the pot.
• Pour in the unsalted chicken stock, cover and let the turkey cook.

Add the greens

• Slowly add the greens to the pot, cover and let them cook down.
• Add the rest of the greens and cover again.

Season the greens

• Season with onion powder, garlic powder, Italian seasoning, paprika, black pepper and crushed red pepper flakes.
• Add the chicken bouillon paste, brown sugar and unsalted butter.

Slow cook the greens

• Cover the pot and cook on medium low until the greens are tender but not mushy.

Remove the bones and serve

• Take the turkey bones out of the pot and shred the meat back into the greens.
• Serve the greens hot with plenty of meat.