Add all ingredients, except greens, to a large pot. Bring to a simmer for 20 minutes, allowing the smoked turkey to release the flavor.
Remove the stem veins from the greens. Then wash and cut them into large bite size pieces. Add the greens to the pot of stock and cook for 1 1/2 to 2 hours, until greens are all tender. Adjust seasoning and serve hot with pot liquor (the juice from the greens).
Recipe courtesy of Deborah Fewell