1In 8-quart stockpot, stir onions, garlic, sugar, pepper flakes, black pepper, broth and vinegar until well blended. Add turkey and collard greens. (Greens may fill pot but will quickly wilt.) Heat to boiling. Reduce heat to low. Cover; simmer 50 minutes.
2Stir in bell peppers. Cover; simmer 10 minutes longer or until greens and bell peppers are tender.
3Remove turkey from broth mixture. Cool turkey about 10 minutes or just cool enough to handle. Remove bones from turkey; cut turkey into bite-size pieces. Return turkey meat to broth mixture.