Pierce the bag of collard greens to let some of the air out and then massage or bang it with a rolling pin to help break up the frozen collards. (My thought was the smaller the collard pieces the more of a chance the kids would just eat them -- I was right.)
1 12- ounce bag frozen collard greens
Stir in the collards and cook for a few minutes defrosting them in the pot with the ground turkey and onion.
Once the greens are mixed in, add all the canned goods and bring to a low boil.
1 6- ounce can tomato paste, 1 15- ounce can pinto beans, 1 1 o-ounce can of diced tomatoes and green chilies, 1 15- ounce can diced tomatoes
Cover and simmer for at least 25 minutes to cook the greens down and combine all the flavors.