Rinse turkey butts and boil for 2 hours in 2 quarts of water. Keep adding water as it boils off so that it is always 2 quarts.
Clean collard greens and remove the stems. Tear into small pieces. Put into seperate pot. It may look like a lot of greens, but they shrink when cooked.
Remove turkey butts and set aside to cool.
Pour the hot turkey broth over the greens.(don't burn yourself!).
Pick the meat off of the butts and discard fat and skin.
Add turkey meat to the simmering collards.
Bring to boil and simmer for 1 hour, or until greens are tender.
When serving, use a large spoon with holes. When you're finished with the greens the remaining broth makes a great base for soup (pot licker soup). Just add egg noodles and enjoy the flavor and the vitamins.