Description
A hearty and flavorful dish featuring collard greens and smoked turkey.
Ingredients
Scale
- 1 tablespoon Oil (for sautéing)
- 1/2 medium Onion (diced)
- 3 cloves Garlic (finely grated)
- 1/4 teaspoon Red Pepper Flakes (optional, for heat)
- 1 cup Chicken Broth (for deglazing)
- 1 pound Fresh Collard Greens (stems removed and leaves coarsely chopped)
- 1/2 pound Smoked Turkey Wings or Turkey Legs (or Smoked Ham Hock)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper
- 1 splash Apple Cider Vinegar (to taste)
Instructions
- Set the Instant Pot to Sauté and heat until the display reads HOT. Add the Oil and heat until shimmering, then add the Onion and cook, stirring occasionally, until softened, about 3–4 minutes.
- Add the Garlic and Red Pepper Flakes and cook for 1 minute to bloom the spices.
- Pour in the Chicken Broth and deglaze the pot by scraping up any browned bits from the bottom, releasing them into the liquid.
- Add half of the Collard Greens to the pot, followed by the Smoked Turkey Wings and more Collard Greens, being mindful not to overfill the max fill line.
- Secure the lid and pressure cook on high for 30 minutes. When the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Remove the Smoked Turkey Wings, shred the meat (discarding the skin and fat), and return it to the pot. Taste and adjust with Salt, Black Pepper, and Apple Cider Vinegar as needed. Stir and serve warm.
Notes
- For extra flavor, consider adding smoked paprika or other spices.
- This dish can be served with cornbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg