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PdfClean the greens really well. Remove the thick stems and ribs, then wash the leaves several times in cold water. Collards can hold onto a LOT of grit.
Cut them up. Stack the leaves, roll them up, and slice them into strips.
Build your flavor. If using bacon, cook it in a large pot until browned. Leave about 1–2 tablespoons of the bacon grease in the pot. Add your onion and cook for about 4–5 minutes. Add garlic and cook another 30 seconds.
Add the meat and broth. Add your smoked turkey leg (or bacon), chicken broth, water, vinegar, sugar, pepper, garlic powder, and red pepper flakes. Bring it to a gentle boil.
Add the collards. They’ll look like an INSANE amount at first. 😂 Pack them into the pot and stir as they wilt down.
Simmer LOW and slow. Cover and simmer for about 1½–2 hours, stirring occasionally. You want them very tender, not crunchy. If the pot gets too dry, add a little more water or broth.
Finish them. Once they’re tender, remove the turkey leg and pull the meat off the bone. Put the meat back into the greens. Stir in the butter and hot sauce. Taste before adding additional salt because the broth and smoked meat can already be salty.