1 tsp Tabasco, Original only
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 clove garlic, smashed
1 lb collards, center ribs removed and cut into 1" x 4" strips (just stack the leaves, cut them in half lengthwise and then into strips crosswise)
2 TB EVOO, or if you really want to live it up, 2 TB rendered bacon fat, as long as it's nitrate/nitrite-free
In a dutch oven, combine the first 6 ingredients, bring to a boil, reduce to simmer and cook for 20 minutes. Add the collards and cook another 30 minutes until the collards are very tender. Add the EVOO or bacon fat and stir; it adds a richness to the pot liquor and is an important element. Remove the turkey pieces before serving.