Southern Collard Greens W/ Smoked turkey wings

Growing up,I watched my mother prepare collard greens almost every Sunday.

I can remember eating a bowl of greens, If I didn't eat anything else. 

(with hot water cornbread) search for my recipe on this blog.

I never really liked collard greens.

until I started to cook them myself, I always felt like collard greens were really thick. and not tender like other greens I have had. now I love them. all it took was cooking then longer on a low setting and not rushing them.

2 bunches of collard greens
1 fully-cooked, pack of  smoked turkey wings or turkey tails
1 onion, diced
1 Tb of garlic powder
4 cups of chicken broth
1ts. red pepper flakes
1 Ts of season salt- taste it first since the chicken broth is also salty

1Ts of black pepper

Instructions

1. Remove the collard green leaf from the stem.
2. Wash the collards several times in warm water to remove any dirt and grit. You can also use salt to help remove the grit if needed. Rinse well  cut them into strips & set aside
3. In a large pot, add  the chopped onions & garlic. and a little oil and cook for one minute
4. Add in the chicken broth, red pepper flakes, & the turkey wing. Bring to a boil and then reduce heat to simmer for about 30 minutes. 
5. Add in the collard greens. cook on med heat until the greens are tender for about 1 hours. decrease  the heat to a low setting  do not boil the collard greens. you want to slowly steam cook. They will wilt down as they cook.
6. When done, season to your preference. cook for an additional hour and a half.be sure the lid is on and stays on, by this time you have tasted the greens and they have enough salt. cook and additional 2 hours if needed.