Ingredients
1 lb. bacon chopped into 1-inch pieces
1 yellow onion diced
2 tbsp. apple cider vinegar
1 tsp. red pepper flakes
1 smoked turkey wing
2 lbs. collard greens shredded
6 cups chicken broth
2 tsp. sea salt
1 tsp. black pepper
Instructions
Prepping the Collard Greens
Cut away most of the stalk from each leaf. They have a tendency to be tough and bitter. Thoroughly wash each leaf individually. I usually do this two or three times. You want to remove ALL the grit! A little grit goes a LONG way.
Stack a large handful of leaves - larger ones on bottom, smaller ones on top. Roll leaves tightly like a cigar and slice across thinly.
Cooking the Greens
Using the high sauté setting, cook bacon until almost crispy, making sure to break it up.
Add the onions, apple cider vinegar, and red pepper flakes, and cook for about 3 minutes, until onions soften.
Then add the smoked turkey wing, chicken broth, salt, black pepper, and collard greens to the pot. Lock the lid, and cook for 60 minutes at high pressure.
Once the cook time is complete, allow the pressure to release naturally.
Unlock and remove the lid. Remove the smoked turkey from the pot and discard the skin and bones. Return the meat to greens and give them a good mix.
ENJOY!!
Recipe From thefoodieeats.com
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