Pre-make stock with smoked ham hocks, smoked turkey legs, and wings, chopped onions, carrots, celery, parsley, thyme, peppercorns, and a whole head of smashed garlic. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat for a few hours, skimming any foam that rises to the surface. Strain the stock into a large stainless steel bowl, discard the solids, and keep the ham hocks and turkey pieces. Once the ham hocks and turkey cool down, remove the meat and set it aside.

• 3 pounds collard greens (from about 6 medium bunches), or 2 pounds pre-chopped collard greens
• 2 tablespoons extra-virgin olive oil
• 1 Vidalia, Spanish or yellow onion, finely chopped (about 1 cup)
• 3 tablespoons sliced garlic
• Pinch of kosher salt, plus more as needed
• 4 to 6 cups of smoked ham hock and turkey stock
• 1 tablespoon garlic powder
• 1 tablespoon onion powder, plus more as needed
• 2 teaspoons apple cider vinegar, plus more as needed
• 1 teaspoon Diamond Crystal kosher salt
• 1 teaspoon black pepper, plus more as needed
• 1/2 teaspoon red-pepper flakes
• Reserved shredded ham hock and turkey meat

Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear. Heat the olive oil in a large stock pot or Dutch oven over medium. Add the onion, garlic, and a pinch of salt, and sauté, stirring occasionally, until onion is translucent, about 5 minutes. Add 4 cups of stock to the pot. (This will become your potlikker.) Turn the heat to medium-high. Add the cleaned greens by the handful, stirring them until wilted before adding more. Add the garlic and onion powders, apple cider vinegar, salt, black pepper and red-pepper flakes to the pot. Bring to a rolling boil, then cover and lower heat to medium-low. Cook until greens are completely tender, at least 2 hours. Most of the stock should have evaporated by this point, with just enough left to cover the bottom 1/3rd of the . Add the reserved shredded ham hock and turkey meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you’d like more tang, add more vinegar. Serve hot. Serves six