1-First: remove and tear the collard greens away from their stems, then roll and cut them into strips about 1/2 to 1 inch wide. Thoroughly wash the greens in lukewarm water multiple times to remove any dirt, ensuring they’re clean and ready for cooking. Rinse the smoked turkey or ham hock well and place it in a large pot with about 10 cups of water and the 2 teaspoons of chicken bouillon.

2-Bring everything to a boil over medium-high heat, then reduce the heat and simmer covered for around 45 minutes until the meat is nearly tender. Once that’s done, add the collard greens along with an additional 4 cups of water just enough to cover the greens plus the 2 tablespoons of sugar, 1 tablespoon of bacon grease, 1 tablespoon of seasoned salt, 2 teaspoons of Worcestershire sauce, 2 teaspoons of apple cider vinegar, 1 teaspoon of crushed red pepper flakes, 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and 1/2 cup of finely chopped yellow onion.

3-Bringing It All Together: Bring the pot back to a boil, then lower the heat to medium or medium-low and cook partially covered for at least 2 hours. You want the greens to turn tender but not mushy, with most of the water evaporating to create that concentrated, flavorful broth we call pot likker. Finally, shred the meat from the smoked turkey and mix it back into the greens for even more taste.