Step 1

Place the smoked turkey in a large stock pot with the chicken stock and bring to a boil. Once at a boil, reduce to a gentle simmer and allow the meat to simmer until it falls off the bone, about 1 1/2- 2 hours.

Step 2

Strain the stock. Pull the meat from the bones and save as a garnish for the collard greens.

Step 3

Remove the stem from each collard green and discard. Rip the leaf in half and place in a deep bucket. Clean all the leaves, repeating this process. Cover with cold water and wash until the water runs clear 4-5 times.

Step 4

In a large stock pot, begin to sweat the onion, garlic, and red pepper flake until translucent and tender. Season with salt. Add both vinegars and simmer until reduced by half.

Step 5

Add in the chicken/turkey stock and demi glace. Bring to a boil. Add collard greens. Reduce to low heat and cover. Allow to cook for 4-5 hours or until the collard greens are tender.

Step 6

Spoon greens and stock in a bowl, top with smoked turkey, and serve.