Yield: 6 servings
Active Time: 30 minutes
Total Time: 2 hours 30 minutes
Ease of Preparation: Easy


  • 1/4 cup olive oil
  • 8 tablespoons (1 stick) unsalted butter
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 smoked turkey wing, roughly chopped
  • 1 smoked turkey neck
  • 3 pounds collard greens, stemmed and thinly sliced
  • 4 cups chicken broth
  • 1/2 cup apple cider vinegar
  • 1/2 cup hot sauce
  • 2 tablespoons honey
  • 1 teaspoon crushed red pepper flakes
  • Pink Himalayan salt and freshly ground black pepper


Heat the oil and butter in a large pot over medium heat. Add the onion and garlic and saute, stirring occasionally, until the onion is softened, about 3 minutes. Add the turkey wing and neck and cook, stirring occasionally, to brown, about 2 minutes. Add the collards and cook, stirring, until slightly wilted, about 2 minutes.

Add the chicken broth, cider vinegar, hot sauce, honey, red pepper flakes and 3 cups water. Season with salt and pepper. Cover and simmer over medium heat, stirring occasionally, until the turkey meat is falling off of the bone, about 2 hours. Remove the neck, pull the meat from the bone and add it back to the pot before serving.

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