First, remove the stems from the collards with a knife or pull the leaves from the stem by hand (this is optional, but I don’t like too many stems). Next, grab a handful of collard leaves, stack them on each other and roll them like a cigar. Cut the collards into ribbons about 1/4 - 1/2 inch wide (or thicker depending on your preferences). Note, thicker collards will need to cook longer.

Then, wash the collard greens thoroughly. The collards are really dirty so ensure you clean them well. I typically clean my collard greens in a large clean sink (heavy on the clean lol), but you can also use a large container. I add a bit of white vinegar to the water and let the collards sit in the water for a few minutes before washing them. Wash the collards by submerging them into the water, swishing them around until all dirt and debris are removed. Then, rinse the collards with ambient water. Repeat until water is clear. (Note, I only add vinegar the first time).

Next, in a large Dutch oven pot, add about 2 tbsp of bacon fat and heat to medium heat. Sauté the chopped onion for about 5 minutes or until tender. Then, add the garlic, paprika, black pepper, crushed red pepper, and celery leaves and cook for about 30 seconds or until fragrant.

Add the collard greens to the pot, stirring until wilted. Then, cover and simmer for about 1 hour or until tender (doneness will depend on how thick your greens are so give them a taste to see if they are tender).

Remove turkey leg once tender and almost falling off the bone (this may occur within the time the greens are still cooking). Shred the meat, and set aside until collards are done.