Southern Collard Greens

Tear greens from stems; discard stems or reserve for another use. Working in batches, roll up greens and cut horizontally into small pieces.

Throughly rinse greens under cold water, removing all grit, sand, and debris, until water runs clear.

In a large Dutch oven or pot over medium-low heat, heat oil. Add onion; season with salt. Cook, stirring occasionally, until onion is translucent, about 7 minutes.

Add greens, then pour in enough water to just cover greens (4 to 5 cups). Add turkey, bouillon cubes, garlic powder, onion powder, black pepper, and red pepper. Bring to a rolling boil, then cover and reduce heat to medium-low. Cook until greens are tender and meat pulls away from the bones, about 2 hours.

Transfer turkey to a cutting board and shred with 2 forks. Return meat to pot and stir until well combined; season with salt and black pepper, if needed.