Soak the greens and kale in a sink or container full of lukewarm water with a sprinkling of Kosher salt for several hours or overnight.
(For a meat-free version, skip to step 6.) Meanwhile, sauté the onion and garlic in a large pot with your preferred neutral-tasting oil.
Once softened and the onion is clear, fill the pot about halfway with cool water, and add the ham hocks or turkey.
Bring to a boil, cover, and turn heat to a low simmer until the meat is cooked through and falling off of the bone. Let the pot cool, then refrigerate for several hours or overnight.
Remove the pot with meat from the fridge. Skim the fat from the top (optional).
Drain and rinse the greens to remove all the dirt.
For a meat-free version: Sauté the onion and garlic in a large pot with your preferred neutral-tasting oil. Once softened and the onion is clear, add the vegetable broth.
Tear the greens and kale from the stem, then into small pieces, and place into the pot.
Add your favorite seasonings and a few dashes of hot sauce.
Bring to a boil, then cover the pot and turn to a simmer. Cook for 4 to 6 hours until the greens are fully “cooked down” and tender.
Serve with scallions and/or white vinegar.
