Traditional greens finished with a heavy splash of Louisiana-style hot sauce.
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Thoroughly wash the collard greens in cold water multiple times to remove any grit or sand.
In a large stockpot, combine the chicken broth, smoked turkey wing, diced onion, and minced garlic.
Bring the liquid to a boil, then reduce heat to low and simmer for 30 minutes to create a flavorful pot liquor.
Add the chopped collard greens to the pot in batches, stirring until they wilt down into the liquid.
Stir in the apple cider vinegar, brown sugar, and red pepper flakes.
Cover the pot and simmer on low heat for 1 to 1.5 hours until the greens are very tender.
Stir in the heavy splash of Louisiana-style hot sauce and let it sit for 5 minutes to infuse.
Remove the smoked meat, shred it, and return the meat to the pot before serving.
