Thoroughly clean and rinse the collard greens.
Remove the tough center stems. Stack several leaves, roll them tightly, and slice crosswise into even ribbons. Set aside.
Heat the oil in a large pot over medium-high heat.
Add the diced onion and red and green bell peppers. Sauté until the onion becomes translucent.
Add the minced garlic and cook briefly until fragrant.
Reduce the heat and add the smoked turkey wings and 2 cups of low-sodium chicken broth and apple cider vinegar.
Season to taste with black pepper, garlic powder, onion powder, salt, and crushed red pepper flakes.
Cover and simmer over medium-low heat for 30–45 minutes, or until the smoked turkey is tender.
Remove the turkey wings and allow them to cool enough to handle. Remove the meat from the bones and discard the bones and skin.
Add the prepared collard greens to the pot, working in batches if necessary.
Return the smoked turkey meat to the pot.
Cook uncovered over medium heat, stirring occasionally, until the collard greens reach your preferred tenderness.
Add additional chicken broth as needed during cooking.
Taste and adjust the seasonings if necessary.
Serve hot with some of the flavorful pot liquor and enjoy!
