5 pounds collard greens, cleaned and stems removed
Salt and pepper
1 teaspoon crushed red pepper
1/4 cider vinegar
Saute onions and garlic in oil until soft and add turkey wing. Add chicken stock and chopped or torn greens. As greens cook down, add water as needed and season with salt, pepper and crushed red pepper. Cook until tender, about 45 minutes. Serve with vinegar on the side.