Add 1 Tbsp (15 mL) olive oil to soup pot, lower heat to medium, and add onion, celery, garlic, rosemary, and thyme. Stir and cook for 2 to 3 minutes, until onions are soft. Add carrots and cook for a further 2 minutes. Add bone broth and stock and bring to boil. Return turkey to pot and add potatoes. Lay collard greens on top. Reduce heat to medium and keep at a simmer for 20 minutes, or until potatoes and greens are tender. Stir thoroughly and ladle into bowls.
