Preparation Steps

• In a large pot or Dutch oven, combine the smoked turkey wings and chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour. Remove turkey wings, shred meat, and discard bones. Return shredded turkey to the pot.
• In a separate skillet, heat vegetable oil over medium heat. Whisk in the flour to create a roux. Cook, stirring constantly, until the roux is a dark brown color, about 10-15 minutes. Be careful not to burn it.
• Gradually whisk the roux into the pot with the turkey and broth. Add the sliced smoked sausage, chopped onion, chopped bell pepper, and minced garlic. Bring to a simmer.
• Stir in the chopped collard greens. Add cayenne pepper, salt, and black pepper. Cover and simmer for at least 30 minutes, or until greens are tender.
• Taste and adjust seasonings as needed. Serve hot over rice.