Prepare the greens: Fill your sink with cold water and dunk the collard leaves, swishing them around to release any grit. Shake them dry. Working in batches, stack the leaves, roll them tightly like a cigar, and slice crosswise into 1-inch ribbons. You want the stems included — they soften beautifully and add texture. You should hear a clean, crisp snap as you cut through the leaves.

Brown the turkey: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the smoked turkey wings and sear for 3-4 minutes per side, until they are deeply golden and the smell of smoke and sizzling fat fills your kitchen. The sound should be a lively, steady hiss. Transfer the turkey to a plate and set aside.

Sweat the aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring with a wooden spoon, for 5-6 minutes until the pieces are translucent and soft, scraping up any browned bits from the bottom. The onion should smell sweet and fragrant. Add the minced garlic and cook for a further 60 seconds, until it releases its punchy aroma.

Build the broth: Pour in the chicken stock, apple cider vinegar, smoked paprika, red pepper flakes, salt, black pepper, brown sugar (if using), and the bay leaf. Stir everything together, then return the browned turkey wings to the pot. Bring the liquid to a gentle boil — you'll see large, lazy bubbles breaking the surface.

Add the greens: Add the shredded collard greens in handfuls, stirring after each addition to wilt them down. The pot will look very full at first, but the leaves will collapse dramatically within minutes. Once all the greens are added, the colour will shift from bright green to a deeper, olive hue.

Simmer low and slow: Reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently. The liquid should barely tremble, with only a few small bubbles rising to the surface. Cook for 1 hour 30 minutes to 1 hour 45 minutes, stirring occasionally. The greens are ready when they are silky, tender, and almost melt on the tongue, and the broth has reduced slightly and taken on a rich, amber tone.

Finish and serve: Remove the turkey wings and shred the meat from the bones, discarding the skin and bones. Stir the shredded meat back into the greens. Taste the pot liquor and adjust the seasoning with a final splash of apple cider vinegar, salt, or a pinch of red pepper flakes. The broth should be tangy, smoky, and deeply savoury. Serve hot with a slotted spoon, allowing some of that precious pot liquor to come along.