Another Mess o' Greens Sans Cochon

This recipe has more flavor than last Collards recipe. Bon appetit.

1lb greens ( Kale and/ or Collards)
1 onion ( halved and sliced)
1 Smoked Turkey Drum ( wing OK, less meat)
1/2 tsp Garlic Powder
3 Tbs Olive Oil
1/4 tsp Red Pepper (Cayenne)
1 Tbs Chicken Bouillon
1 Bay leaf (2 if small)
2 cups water (16 oz)
1/2 tsp Liquid smoke (hickory)

-In large pot, at medium temp, heat Oil.
-Sautee Onions, garlic powder, red pepper, bay leaf and rinsed Smoked Turkey Drum 'til onions transparent.
-Add 2 cups water, bring to boil.
-Add chicken bouillon, Liquid Smoke, stir.
-Add greens, bring to boil again.
-Remove turkey, set aside to cool.
-Reduce heat to slow roll and cook covered 20- 30 min.
(Turning greens to cook evenly, regularly, will reduce in volume dramatically)
-Strip Turkey meat from skin, bone and tendons, shred /chop meat, return to green mixture.
-Cook 10 - 15 min longer, 'til bright green or desired doneness ( texture a matter of taste)

(note- Collards can require half hour (1/2 hr) more cooking, because of tough texture but also to release nutrients. Kale and Collards can be mixed but cook collards before. Kale can be eaten anywhere from bright green crunchy, to dark and very soft. Leftovers are good too. Can add more or less meat.)