The carbohydrate load is not the problem; watch for excess sodium from the smoked turkey if the broth is not low-sodium.

1. Fill your sink with cold water and soak greens in batches, swishing them to let the grit sink to the bottom. Lift them out, repeat until water is clear, then trim tough stems and chop. 2. In a 6-quart Dutch oven, heat oil over medium and sauté turkey leg for 5 mins to wake up those juices. 3. Pour in stock and bring to a rolling boil over high heat. 4. Add greens, cover, and reduce heat to low. Simmer for 90 mins. 5. Take out the leg, pull the meat off the bone, and return it to the pot. Stir in vinegar. Taste for salt and add as needed. Serve with the 'pot liquor' remaining, as that's the medicine. Keeps in the fridge for 3 days; reheat gently on the stove.

We swapped the fatback for smoked turkey and used olive oil for healthy fats. The apple cider vinegar finish mimics the acidity of traditional pot-liquor.