3 tablespoons olive oil
1 each, trimmed, finely chopped, onion, celery rib, green pepper
6 pounds mixed collard, mustard, turnip greens, trimmed
5 smoked turkey tails, see note
2 dried red hot chile peppers, broken into pieces
2 teaspoons salt
Freshly ground black pepper
4 cups water
Heat olive oil in a stock pot or very large Dutch oven over medium heat. Add onions, celery and green peppers. Cook, stirring, until vegetables soften, about 5 minutes. Stir; lower heat to medium low. Cover; cook, stirring occasionally, until greens wilt and flavors begin to come together, about 15 minutes.
Stir in dried peppers, salt and black pepper. Lay turkey tails on top of greens; cover. Cook 15 minutes.
Add the water; raise heat to medium-high; heat just to a boil. Lower heat to a simmer. Cook until greens are very tender about 1 hour, 30 minutes.
Note: Smoked turkey tails are available at most supermarket meat departments.