Instructions: In a 5 quart soup pan, bring turkey wings and water to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 1 hour. In a large sink of lukewarm water, agitate collard and turnip greens and kale to remove any hidden grit. Carefully lift greens out of the water and transfer to a colander. In a sink of fresh water, repeat procedure until greens are grit free. Discard thick stems; chop greens coarsely. Increase heat under turkey wings to medium high; add one third of greens to the pot. Cover and let the greens wilt, about 5 minutes; stir greens down. Repeat with 2 more batches until all the greens fit into the pot. Stir in broth, vinegar, sugar and red pepper flakes and bring to a boil. Reduce heat to medium-low and partially cover. Cool, stirring occasionally, until greens are very tender, about l hour. Leave turkey wing chunks as they are, or remove turkey meat from the bones and skin, chop meat coarsely and return to greens. Using a slotted spoon, transfer greens and turkey to a serving bowl. Use pot liquor as a dip for hot corn bread.

Makes 6 servings.

Note: Use any combination of available fresh greens for the ones listed.

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