First, Clean the collard greens, roll them and cut and clean one more time. I also showed you how I did it in the video so if you like just jump to video.
Next, Scorch the turkey legs, this will help the inside to cook. In a large stockpot or Dutch oven over medium heat, sear the turkey legs to help release the juices from the turkey. Add the water, onions, garlic cloves, garlic powder, onion powder, black pepper and Maggie cube. Cook for an hour and a half on medium heat, this is the start of our pot likker.
Once the meat starts falling off the bones about an hour and half later remove the meat and add in your collard greens. Don’t worry about the pot being overcrowded and don’t add the seasoning until all the leaves fit in the pot. If the pot is over crowed allow the collards it to cook down covered for about 10 minutes.
Add, onion powder, garlic powder, chicken stock, sugar, all-purpose seasoning, minced garlic, black pepper, red pepper flakes and vinegar. Cook for 2 hours but check on the seasoning half way through, so in about an hour.
While the collards are cooking, go ahead and chop up the turkey to your liking. I like to shred mines in a medium size and not too thin. I want to eat collards not turkey soup haha.
After one hour, season the collards one more time. Add, chicken broth, Garlic powder, onion powder, seasoning salt, hot sauce, red pepper flakes and cook for another hour.
Finally, add chopped turkey, half large maggie cube, chopped onions, chicken broth, seasoning salt, sugar and cook for another hour or until your desired tenderness on medium heat and enjoy!