Southern Collard Greens with Smoked Turkey | Culture Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Bren Herrera
Ingredients
- 1 yellow onion, chopped
- 4 cloves garlic, mashed
- 1 smoked turkey neck
- 1 tbsp kosher salt
- 1 large bunch collard green or about 17 leaves, stemmed and cut into 3” to 4” pieces
- 1 red or yellow bell pepper cut into 1⁄2 julienne
- 1/4 cup white distilled or cider vinegar
- 1 tsp paprika
- 1 tsp Tabasco sauce
- 1⁄4 tsp freshly ground pepper
Instructions
Heat the canola oil in the stovetop pressure cooker over medium heat or use the sauté setting for the electric cooker. Add the onions, garlic, turkey neck and wing. Cook, stirring and not allowing the neck or wing to stick to the bottom of the cooker, about 1 minute. Add the water and salt and stir.
Stovetop Instructions:
- Bring to a boil, over medium heat, about 5 minutes. Then reduce heat to low.
- Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until pressure is reached, then lower heat to medium and continue cooking until done.
- Maintain the sauté setting and bring to a boil, about 5 minutes. When done, cancel cooking.
- Add the collard greens and bell pepper and stir to combine well. Vinegar and paprika are used in some super-classic collard greens recipes I’ve had over the years. If you’d like to modify with either one of these ingredients, add them here. Wait about 1 minute, then close the lid.
- Set to high pressure (10-12 PSI) and 35 minutes.
- When done, remove from the heat or turn the cooker off and release the pressure using natural - release, about 6 to 10 minutes. If the pressure has not fully released after 10 minutes, apply auto-release. Stir in the Tabasco sauce, then season with ground black pepper. Adjust for salt. The meat on the bones will be tender and most of it will fall off.
- Using tongs, remove the turkey neck and wings and pull any remaining meat off the bones and set aside. If, for your taste, there is too much liquid, strain as desired or reduce over medium - low heat. Add the meat back to the cooker and stir. Transfer to a serving platter and enjoy.