Place smoked turkey wing into a 10-quart stockpot and add water until turkey wing is fully submerged. Cover and cook over medium heat until tender. Separate meat from the bone, then dice shredded meat and skin 1/2-by-1/2-inch. Save turkey broth, then discard bones and excess skin.
Coat the 10-quart stockpot with olive oil, then place over medium heat. Sautee the onion and garlic until translucent.
Add collard greens, then cover and cook over medium heat until the collard greens have wilted. Add reserved turkey broth, diced turkey, seasoned salt, granulated onion, red pepper and white pepper and stir until well blended. Reduce heat to low and cover.
Cook until the collard greens are tender, about 1 hour.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of John Mull's Meats & Road Kill Grill, Las Vegas, NV