Tender greens simmered in a savory broth is traditional Southern comfort food. The leftover braising liquid makes a restorative broth that's great for dunking cornbread. A Southern New Year's tradition because the greens are thought to ensure plenty of "greenbacks" in the New Year.
In a large pot or dutch oven, heat the oil over medium heat. Add the onion, garlic and crushed red pepper and lightly saute until the vegetables are translucent and fragrant, about 3-4 minutes
Add the turkey wing and water to the pot. Cover the pot and bring to a boil. Reduce heat to a low simmer and cook, covered for 1 hour. Transfer the turkey wing to a cutting board to cool, about 5-10 minutes.
While the turkey is cooling, add the collard greens and stir to combine. Simmer for 45 minutes to an hour until greens are very tender.
When the turkey wing is cool enough to handle, pick the meat from the wings and discard the skin. Add the bones and turkey meat back to the pot and finish simmering the collards.
Just before serving, stir in the sugar, vinegar and salt (if needed). Simmer for an additional minute to allow the sugar to fully dissolve.
To serve, use a slotted spoon to transfer the greens to a serving dish. Serve a dunking bowl of pot likker on the side (for dunking your cornbread).