Wash the greens, then remove the center stems. Roll the greens and cut into 1-inch strips.
Add the oil, sugar, salt, turkey wing and 2 cups water to a large pot. Add the collards on top of the ingredients and cover with a lid.
Cook over medium heat, stirring occasionally, until the greens are tender, 1 hour. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sandra Pittman