First clean the collard greens beforehand.

Tip: *I clean my greens in a water solution with white vinegar & salt. Let them soak for at least 1 hour, then rinse with just plain cold water at least 3x or until the water is clear.

On medium high heat in a large pot add the olive oil.

Once the oil becomes hot, add the diced onion, and sauté the onions for 3 to 5 minutes.

Add the fresh garlic & sauté for 1 to 2 minutes or until the garlic becomes fragrant.

Next, add the water and the chicken base to the pot to make the broth.

Season your broth with the dry spices and stir.

Let the liquid come to a boil.

Once the liquid comes to a boil, add the smoked Turkey to the pot and allow it to cook for 45 minutes.

Remove the smoked Turkey from the pot. Place the smoked turkey wing or leg on a plate and remove the meat from the bone. Cut the meat into smaller pieces then add the meat back to the pot.

Add the cleaned collard greens to the pot.

Stir everything together and cover the pot with a lid.

Make sure to stir the greens throughout cooking time. (Watch the liquid if you need to add more water- do so).

Allow the greens to cook for 2 to 3 hours or until tender.

In the last 30 minutes of cooking time, do a taste test. If you need to add more seasoning, do so currently.

Once the greens are tender to your liking, they are ready to serve.

Serve the greens with hot buttered corn bread and a few dashes of hot sauce. Enjoy!