Remove the collard green leaf from the steam.
Wash the collards several times in cold water to remove any dirt and grit. You can also use salt to help remove the grit if needed.
Rinse well & set aside
In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.
Add in the chicken broth, red pepper flakes, & the turkey leg. Bring to a boil and then reduce heat to simmer for about 20-30 minutes. This helps the broth take on that delicious, smokey flavor!
Add in the collard greens. Simmer covered for about 45-60 minutes or until your desired tenderness is reached. You can increase the heat if needed but do not boil the collard greens. They will wilt down as they cook.
When done, season to your preference. In my opinion, these greens don't need a thing if your broth is very sesoned. I usually add in a few dashes of black pepper and a few drops of hot sauce!