Instant Pot Smokey Turkey Collard Greens by Rich Lum

Rich Lum

www.facebook.com/groups/2458918657696347/

Cooked in a 6 quart IP on HP

note: 3 bunches of fresh Collard Greens ...washed, stemmed and chopped

1 fully cooked Smoked Turkey Leg

1 Medium Sweet Onion chopped

4 cloves of Garlic sliced thinly

¼ teaspoon Red Chili Pepper Flakes

2 cups Homemade Chicken Broth

note: *1 capful Apple Cider Vinegar...ACV

Add the Chicken Broth, Garlic, Onion, Chili Pepper Flakes, Collard Greens and Turkey Leg to the pot.

Close and seal the lid

Set the pot to Manual 30 minutes

Do a QR when the cook time has ended

Remove the Turkey Leg and shred the meat

Return the meat to the pot and mix

Pour in the Apple Cider Vinegar.... stir

* to make the prep faster buy the bagged chopped collard greens

** some like more ACV in their greens

For fresh Greens I fill the sink with cold water and soak and swish the leaves to remove any grit. I’ll rinse them one more time under running water and set them aside. I use a knife to cut the stems out...scissors may be faster for you. I stack like sized half leaves together. Stack 5-6 half leaves and roll them tightly. Slice each roll into 1.5” sections then cut them in half. Repeat until all the leaves are cut. Separate the leaves before adding them to the pot For fresh Greens I fill the sink with cold water and soak and swish the leaves to remove any grit. I’ll rinse them one more time under running water and set them aside. I use a knife to cut the stems out...scissors may be faster for you. I stack like sized half leaves together. Stack 5 to 6 half leaves and roll them tightly. Slice each roll into 1.5” sections then cut them in half. Repeat until all the leaves are cut. Separate the leaves before adding them to the pot

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