Chop and wash the collard greens (enough to fill up a large pot).
Chop one large onion.
Mince two cloves of garlic.
Take a big pot and saute the onion and garlic in the olive oil until they soften, careful, don’t burn the garlic.
Throw in a few smoked turkey necks or turkey wings (optional).
Add the chopped greens until the top of the pot can barely be covered.
Add about three cups of chicken or vegetable stock.
Sprinkle in some dried hot red pepper.
Salt to taste.
Bring to simmer and cook about an hour or until the greens are tender.
Add a tablespoon of cider vinegar and a few dashes of Tabasco for some extra kick.
Enjoy with turkey.
He who hesitates…
Fried Neck Bones...and some home fries 
in one week’s time, salt fish and greens. yeah!
the food production unit, chez lorenz, is going full bore as i expect it is at your place. much joy to you and yours today.