Best Southern Collard Greens

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1. 1Step 1: Tear greens from stems; discard stems or reserve for another use. Working in batches, roll up greens and cut horizontally into small pieces.
2. 2Step 2: Thoroughly rinse greens under cold water, removing all grit, sand, and debris, until water runs clear.
3. 3Step 3: In a large Dutch oven or pot over medium-low heat, heat oil. Add onion; season with salt. Cook, stirring occasionally, until onion is translucent, about 7 minutes.
4. 4Step 4: Add greens, then pour in enough water to just cover greens (4 to 5 cups). Add turkey, bouillon cubes, garlic powder, onion powder, black pepper, and red pepper. Bring to a rolling boil, then cover and reduce heat to medium-low. Cook until greens are tender and meat pulls away from the bones, about 2 hours.
5. 5Step 5: Transfer turkey to a cutting board and shred with 2 forks. Return meat to pot and stir until well combined; season with salt and black pepper, if needed.