Collard Greens with Smoked Turkey
Make Southern Collard Greens with Smoked Turkey using this easy recipe. Cooks in 25 minutes, but ready in under an hour. Includes tips for getting rid of collard greens' bitterness as well as how to use the pot liquor and leftover smoked turkey meat in other recipes.
Servings 8
Ingredients
- 1 lb collard greens I buy these washed and chopped in a bag, (about 12 cups, end stems removed)
- 1 cup yellow onion diced
- 1/4 cup butter salted or unsalted, depending on preference. Unsalted allows more salting to taste at the end of the cook time.
- 2 tbsp Garlic Cloves minced, about 10 cloves
- 3.52 lbs Smoked Turkey Drumstick fully cooked, these were available at Walmart, this will provide enough meat for the greens and other recipes that call for leftover smoked turkey.
- 2 cups chicken broth low sodium
- 1/2 tsp red pepper flakes
- 1 tbsp apple cider vinegar
- 1 tsp Old Bay Seasoning
- 1 tbsp brown sugar
- 2 tsp Better than Bouillon chicken, low sodium
Instructions
- Add all ingredients (except collard greens and salt) to the bottom of the pressure cooker pot.
- Pack the collard greens on top of the meat, onions, and other ingredients.
- Lock the pressure cooker lid (make sure it’s set to “seal”)
- Pressure cook on “high” for 25 minutes.
- Allow the pressure to naturally release or use the “quick release” setting. You can keep the greens on the warm setting.
- Remove the turkey drum and pick off the meat.
- Add the meat to collard greens. Stir and then salt to taste.
Notes
- Use smoked turkey leg: You can use leftovers from collard greens with smoked turkey leg to make jiffy cornbread dressing.
- Buy washed and chopped collard greens: Prepping collard greens is a lot of work, so buying them ready will save you time and energy.
- Buy a large turkey leg: This will provide enough meat for the greens and stuffing. You can also use the leftover pot liquor as a replacement for broth in most recipes.
- Add the seasonings with the rest of the ingredients: Pressure-cooking collard greens takes a short time. This means most of the flavor is preserved and, therefore no need to save the seasonings until later.
- Remove the stem ends: If you’re prepping the greens yourself, ensure you chop off the stem ends to reduce bitterness.
- Make in the slow cooker or stove top: You can make this recipe in the slow cooker or on the stove. For the stove: cook the meat and greens for 2-3 hours. For the slow cooker: cook on high for 4 hours and 30 minutes.