Combine turkey wing or ham hock, minced garlic, crushed red chile flakes, water, and bourbon in a large saucepot.

Bring to a boil over high heat.

Reduce the heat to simmer and prepare the greens.

Simmer for at least 15 minutes.

Strip the leaves off the collard greens from the center stems and ribs.

Cut the leaves into 1/2-inch strips crosswise.

Rinse the greens well.

Add the greens to the simmering liquid.

Simmer until the leaves are tender, about 20 minutes.

Season to taste with kosher salt and freshly ground black pepper.

Transfer the turkey wing to a cutting board.

Cool the turkey wing enough to handle.

Pull the meat from the bones and shred.

Discard the bones.

Stir the shredded turkey meat into the greens.

Serve hot.