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1
In a large soup pot, heat the olive oil and sweat the onion, celery and green pepper until softened.
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2
Season with salt and pepper.
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3
Add the turkey legs, the bouquet garni and the water and bring to a boil.
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4
Reduce the heat to a simmer and cook until very tender, 1 1/2 to 2 hours, skimming to remove any foam that rises to the surface.
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5
(If the liquid reduces too much, add water as necessary to keep the legs covered.
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6
The ideal end result is a flavorful broth.)
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7
Add the black-eyed peas, cayenne pepper, and hot sauce and return to a simmer.
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8
Remove any foam that rises to the surface and cook until the peas are tender, about 40 minutes.
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9
Remove the turkey legs from the pot and, when cool enough to handle, remove the meat from the bones.
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10
Reserve the meat to use as garnish for the soup.
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11
Discard bones.
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12
While the soup is simmering, cook the greens: Heat the 2 tablespoons of olive oil in a medium saucepan, add the onions and crushed garlic.
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13
When the onions are tender and the garlic is fragrant add the collard greens, and season with salt and crushed red pepper.
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14
Toss the greens to lightly wilt them.
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15
Once all of the greens are wilted, add the chicken stock or water.
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16
Cover the greens and allow them to steam for 8 to 10 minutes.
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17
Remove the greens from the pan using a slotted spoon.
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18
Ladle the soup into bowls, garnish with the smoked turkey meat and the collard greens.
