I eat collards all the time. Not just on holidays, not just on New Year’s, and definitely not because I think they only belong beside a special-occasion plate. I had some this week. For me, collards are regular food, and the way I make them is simple once the most important part is right: the broth. I start with smoked turkey and let it boil until the meat is tender and beginning to fall apart. Then I season the water and keep tasting it until the broth is already good enough