Real-Deal Southern Collard Greens

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1. 1Step 1: Pull and tear the greens away from the stems. Take a handful of greens, roll them up tightly lengthwise like a cigar, and cut them crosswise into 1/2-1 inch thick strips based on your preference. Smaller strips cook faster than bigger strips. Removing the stems is a personal decision.
2. 2Step 2: Add the greens to an empty clean sink and wash them, removing all grit, sand, and debris thoroughly with lukewarm water until the water becomes clear, then drain the water, fill up again, and repeat.
3. 3Step 3: Rinse the smoked turkey or smoked ham hock very well, then add to a large pot along with enough water (about 10 cups) to fully submerge the smoked meat. Add the chicken bouillon and bring to a boil at medium-high heat, then reduce the heat to low, cover, and cook at a gentle simmer until the smoked meat is nearly tender, about 45 minutes. Once time is up, stick a fork in the center of the meat and twist to see if it is tender. It should be ready to flake.
4. 4Step 4: Once the smoked meat is almost tender, add the greens, about 4 additional cups of water or enough to just barely cover the greens, and the rest of the ingredients to the pot. This will become your pot likker.
5. 5Step 5: Bring the heat back up to a boil, then reduce the heat to about medium or medium-low, and cook while partially covered for at least 2 hours or until completely tender. You are looking for the meat to be falling off the bone and most of the water evaporating, leaving just a super concentrated flavorful pot likker. Taste the pot likker and see if it hits like you want it to. Most water should have evaporated by this point, just having enough to barely cover the greens. Then serve it up.