Start by washing your collard greens thoroughly. Grit loves to hide in those leaves, so rinse them multiple times. Strip the leaves from the tough center stems and roughly chop them into bite-sized pieces. Set aside.

Heat olive oil in your Dutch oven over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté another minute. Push the onions to the side and add the smoked turkey leg. Let it sear lightly on each side for a few minutes to release its smoky aroma.

Sprinkle in the red pepper flakes, smoked paprika, and a generous grind of black pepper. Stir everything together. Pour in the chicken broth and bring the pot to a gentle boil.

Reduce heat to low, cover the pot, and let the turkey simmer for 30–40 minutes. This step infuses the broth with smokiness and ensures the turkey becomes fall-apart tender.

Now it’s time to add the collard greens. Don’t worry if they seem like too much—they will wilt down significantly. Use tongs to submerge them into the broth. Cover the pot again and simmer for another 45–60 minutes until the greens are silky tender.

Once the greens are done, remove the turkey leg, shred the meat, and discard the bones and skin. Return the meat to the pot. Stir in the apple cider vinegar and taste for seasoning. Add salt, pepper, sugar, or hot sauce as needed.

Ladle the greens and some of the pot liquor into bowls. This dish is best served hot, preferably with cornbread on the side to soak up every drop.