Cut collard greens from the stems. Wash thoroughly until water runs clear and set aside. Place 1 quart water in a 5-gallon Dutch oven or stockpot, and add the smoked turkey wing, sugar, red pepper, and garlic and onion powders. Bring to a boil over high heat. Add cleaned collard greens and cook down. Once greens have cooked down, reduce the heat to a simmer and stir frequently. Taste broth and add vinegar to taste. The total cooking time should be about 1 hour, depending on the tenderness of the greens; the greens are done when they are a consistent dark green in color.
Leftovers may be frozen in resealable plastic bags; place some broth in each bag and record date. Store in freezer for up to 3 months.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Caprice Varner, East Franklin Restaurant, Detroit, MI
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