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Wash, roll, cut and drain greens.
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Heat Canola oil on med-high heat in a large pot and add sugar and onions cooking until translucent.
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Combine turkey meat, brown sugar and vinegar and cook until sugar dissolves, stirring continuously.
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Add the collard greens and toss to coat the collard greens with the vinegar mixture. Add the chicken stock and green hot sauce and red pepper flakes. Season the collard greens with sea salt and freshly ground pepper to taste.
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Cover and allow greens to simmer and reduce the heat to low.
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Cook greens until they have reached desired tenderness, approximately 2 hours until.
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Remove turkey meat and separate from the bones and shread the meat into bite sized pieces. Discard the bones and skin and add the meat back in with the collard greens and stir.
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Season the collard greens taste with sea salt, freshly ground pepper and serve.