In a Dutch oven or large pot add the chicken broth, smoked turkey, onion and garlic. Bring to a boil and then reduce to medium-low. Cover and cook for 45 minutes.

While the turkey is cooking remove the stems and slice the collards. See the post for easy cutting techniques.

Fill an empty and clean sink with enough water to cover all of the greens and rinse them using lukewarm water. You can also do this by using a colander and a large mixing bowl. Repeat this a couple of times to make sure you get them nice and clean. Place the cleaned greens in the colander to drain.

Once the smoked turkey is ready, add the bacon grease, vinegar, Worcestershire sauce, salt, pepper flakes, and paprika. Stir until combined and then pour in the greens. They may fill up the pot. They will cook down.

Cover and keep on medium-low heat and cook for 90 minutes. Stir the greens every 30 minutes or so, adding a little water if there is less than an inch left at the bottom of the pot while stirring.

Once the greens are nice and tender remove the smoked turkey from the pot, place in a bowl, allow to cool enough to handle, and then remove all of the meat from the turkey and add it back into the greens. Stir to combine and serve.