Take the collard greens and run a knife along both sides of the stem to remove it.
Stack all the de-stemmed collard greens and roll the up lengthwise. Chop the collard greens into smaller chunks between ½ to 1 inch thick.
Wash your chopped collard greens in a bowl with water, vinegar, and salt. Massage very well and remove collard greens from water and set in a colander. Set aside.
In a large pot, add 1 tsp of avocado oil and the smoked turkey neck. Heat on medium for turkey neck to get a little color.
Add in the diced yellow onions to the pot and cook on medium-low to sweat the onions for a few minutes.
Add in the chicken broth and seasonings and cook on low for 1 ½-2 hours.
If the liquid is getting low add 1 cup of water in at a time.
Add in chopped collard greens to liquid and cover with a lid. Cook on low heat and stir occasionally for 30 minutes.
Remove smoked turkey neck and shred. Add turkey meat back to collard greens and continue to cook until collard greens are tender. Adjust seasoning to your taste.
For the crispy garlic and shallots, thinly slice both into thin rounds and place in a small bowl.
Sprinkle the flour and cornstarch, if using, and mix well to coat everything.
In a small pot, add avocado oil about 1 inch high. Heat on medium and when the oil is ready fry the shallots and garlic in small batches.
When golden brown, remove from oil and drain on paper towel.
Serve braised collard green warm with crispy garlic and shallots on top.
