Wash collard greens thoroughly under cold running water, remove tough stems, and chop into bite-sized pieces.

In a large pot, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes until translucent, then add minced garlic and cook for an additional minute.

Add the smoked turkey leg or wing to the pot, then pour in the chicken broth and bring to a boil.

Carefully add the chopped collard greens to the pot, stir in red pepper flakes, salt, and pepper. Reduce heat to low, cover, and let simmer for about 45 minutes.

Once greens are tender, remove the smoked turkey, shred the meat, and return it to the pot. Stir in apple cider vinegar if desired.

Serve warm, pairing with cornbread, rice, or grilled meats.