Method

1. Heat the olive oil in a large Dutch oven or deep saucepan over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the turkey legs and enough cold water to cover them. Bring to a simmer. Lower the heat to low, cover and simmer very gently for about 2 hours.
2. To prepare the collard greens, tear the leaves from the stalks and then tear the leaves into large pieces.
3. Add the greens to the pot and continue to simmer for another hour. (If the heat is very low and you have time, let them cook for 2 hours). When the greens are tender, remove the turkey legs from the pot to a bowl to cool. Once they are cool enough to handle, pick the meat from the bones, making sure that you remove all the tendons and gristle. Shred the meat into pieces and return it to the greens. Taste and season with salt, pepper and paprika.
4. To serve, divide the greens and turkey between 4 warm, shallow bowls and spoon over the greens juices or gravy– it’s the best part! Serve with plenty of cornbread on the side.