Step 1

Heat the oil in a large pot over medium-high heat, add the onions and cook till softened, about 5 minutes. Add the paprika, red pepper flakes, bouillon powder, salt, and pepper. Stir and cook until the garlic becomes fragrant. Few seconds.

Step 2

Add the chicken broth and the smoked turkey legs. Turn up the heat and leave to cook for about 20 to 30 minutes. (The turkey will release it’s smokey flavor inside the broth)

Step 3

Add more water or stock if needed. Turn the heat to low, add the collard greens and stir till everything wilts down. Cover and cook for 40 to 60 minutes, depending on how tender you want your greens. Be sure to stir at intervals.

Step 4

Once done, stir in the vinegar and shred the turkey. Stir and serve immediately.