Alright, Nolan’s Foodies, let’s get to these collard greens! First thing’s first, you go ahead and get rid of those tough stems. Now, stack those collard greens up, nice and neat, like you’re rollin’ a fine cigar. Slice ’em into thin strips – not too thick, not too thin, just right. Give ’em a good wash with some apple cider vinegar, nice and clean, and then set them aside.

Now, grab a big pot and pour in some gluten-free chicken broth and some water. Put it on the stove over a medium-high heat and bring it to a simmer – not a boil, a simmer. Toss in your onion, garlic, and those smoked turkey wings – they’re gonna give these greens some serious flavor. Cover the pot and let it simmer for about fifteen minutes, let those flavors get to know each other.

After fifteen minutes, add in your collard greens. Cover the pot back up and let ’em cook for about fifty minutes, stirrin’ every now and then to make sure they’re not sticking’ to the bottom. You want ’em nice and tender, but not mushy. Okay somebody!

Once those greens are just right, take out the turkey wings and let ’em cool down a bit. Then, shred that turkey meat, nice and fine. Put that shredded turkey back in the pot with the collard greens, along with some vinegar, salt, and pepper. Now, let it all cook together for another ten minutes, let those flavors meld and mingle.

Now, here’s the most important part: taste those greens! And if your ancestors are whisperin’ in your ear, tellin’ you somethin’s missin’, then add a little more of whatever they say. Sometimes, you just gotta let your spirit guide you. Serve ’em up hot and watch everybody come back for seconds. These are gonna be good eatin’ greens, I guarantee it!