Bring the stock to a boil over medium-high heat with the turkey wing, and cook for 1 hour.
Add the collard greens, kale, seasoned salt, onion powder and nutmeg, and then bring back to a boil. Reduce the heat to medium and cook, stirring occasionally, until tender, 1 hour.
Remove the turkey wing, then serve the greens and enjoy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.