Wash and lay the collard leaves on top of one another, 10 at a time. Roll them up and cut off the very tip of stem.
Chiffonade the remaining collard and place in a large pot.
Dice the onion and add it to the pot along with the stock.
Add in the salt, pepper, and turmeric.
Cover the pot with a lid and cook on low, at a simmer, for AT LEAST 1 hour. Stir occasionally. The longer you cook this the more tender the greens will be. I tend to start these in the morning and leave them all day.
Serve warm, and enjoy.