Really Flavorful Collard Greens

Even if you don't like collards, I bet you'll like them now. They aren't cooked to mush and the broth is so good you'll want to drink it. From a Paula Deen recipe, with the usual tweaking. And no, I am not a fan of hers. This is probably the one and only time you will ever see her name. Serves 2-3, double the recipe for 4-6.

1/2 smoked turkey wing, cut as needed to fit in the pot

1 qt chicken stock, preferably homemade
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.