Collard Greens and Smoked Turkey (Instant Pot)

Your cooking time is sliced in half with this delicious Instant Pot collard greens and smoked turkey recipe. It is full of flavor and has you coming back for more.

Welcome to my first post on soul food… I have written so many Caribbean recipes; you may think that is the only type of dishes I make at home.

My website is called Caribbean Soul Bites for a reason. I love bold Caribbean flavors, and you’ve guessed it, soul food. Collard greens have always been a Southern favorite of mine. They’re comforting, filling, and hit the spot all the time.

This Instant Pot version keeps all that flavor while cutting the cooking time way down. You still get tender greens and that smoky, savory bite from the turkey, just without standing over the stove all day.

My Tips For The Best Collard Greens Ever!!

Before I get to the recipe, here are some secrets that I have learn throughout the years. Collard greens are part of the cabbage family, and I like using the whole leaf, stem included.

The stems have a nice crunch and plenty of flavor. When you’re buying collards, look for fresh, sturdy leaves bundled together with a rubber band.

I swear by this; skip the ones that are torn up, slimy, or browning around the edges. If the greens look chewed up or waterlogged, leave them right where they are.

Washing and Preparing Collard Greens

When washing, I always separate the leaves and soak them in a large bowl of water. Grit hides everywhere, so please don’t rush this step.

Once clean, shake off the excess water and lay the leaves out on paper towels to dry. If you’re storing them in the fridge, roll a handful of greens in paper towels and secure them with the original rubber band. They’ll keep fresh longer that way.

Removing the stems is simple. Just pull the leaf away from the stem with your hand. You can toss the stems, but I usually don’t. They’re great pickled, chopped into salads, or even eaten raw for crunch.

Instant Pot Collard Greens with Smoked Turkey

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 teaspoons minced garlic
  (or 3 fresh garlic cloves, minced)
• 1 teaspoon chicken Better Than Bouillon
  (skip if using chicken broth)
• 1 cup water
  (or chicken broth)
• 1 large smoked turkey leg (about 2–3 pounds)
• 2 pounds collard greens, cleaned and pre-cut
• Tony’s seasoning, to taste

Instructions

Wash and clean your collard greens exactly how I mentioned above. I like to do this beforehand.

Set the Instant Pot to Sauté. Add the olive oil. Once hot, add the diced onion and sauté for about 2 minutes, just until softened. You’re not looking for color, just to take the raw edge off.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the Better Than Bouillon and pour in the water. Stir well to dissolve. Tip: If you are using chicken stock, then skip the bouillon altogether.

Place the smoked turkey leg into the Instant Pot. Add the collard greens, working them around the turkey leg if needed. It will look full, but the greens will cook down. I am a big fan of using precleaned and cut collard greens. You can too!

Sprinkle a light layer of Tony’s seasoning over the greens. Secure the lid, set the valve to Sealing, and pressure cook on High for 35 minutes.

Once the cooking time is up, allow the pressure to release naturally for 10 minutes. Carefully release the remaining pressure.

Remove the turkey leg from the pot and shred the meat, discarding the skin and bones. If you prefer the turkey more fall-apart tender, you can pressure cook it a bit longer next time.

Season the greens to taste with salt, black pepper, garlic powder, and a little more Tony’s seasoning.(Optional) Stir well. Add the shredded turkey back into the pot and mix everything together.

Taste once more and adjust seasoning if needed. The greens should be tender, not mushy, with a rich, flavorful pot liquor.

Storage

We all know that collard greens do not last long, especially during Thanksgiving. But here are my favorite storage tips.

You want to let your collard greens cool completely before storing. Then transfer them to an airtight container.

• Refrigerator: Store for up to 4 days.
• Freezer: Freeze for up to 3 months. Make sure the greens are fully covered in liquid to prevent freezer burn.

To reheat, warm on the stovetop over medium-low heat or in the microwave, stirring halfway through. Add a splash of water or broth if you like.

That’s all for this recipe, guys. I tried not to make my recipes long because most people just want to know how to make the dish.

Collard Greens and Smoked Turkey (Instant Pot)

Recipe by Ren PetersCourse: Soul Food

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Calories

180

kcal

These slow-cooked collard greens are tender, deeply savory, and full of flavor from smoked meat simmered low and slow. The greens soak up the seasoned broth as they cook, turning silky and rich without losing their structure.

Ingredients

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 teaspoons minced garlic

• (or 3 fresh garlic cloves, minced)

• 1 teaspoon chicken Better Than Bouillon

• (skip if using chicken broth)

• 1 cup water

• (or chicken broth)

• 1 large smoked turkey leg (about 2–3 pounds)

• 2 pounds collard greens, cleaned and pre-cut

• Tony’s seasoning, to taste

Directions

• Wash and clean your collard greens exactly how I mentioned above. I like to do this beforehand.
• Set the Instant Pot to Sauté. Add the olive oil. Once hot, add the diced onion and sauté for about 2 minutes, just until softened. You’re not looking for color, just to take the raw edge off.
• Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the Better Than Bouillon and pour in the water. Stir well to dissolve. Tip: If you are using chicken stock, then skip the bouillon altogether.
• Place the smoked turkey leg into the Instant Pot. Add the collard greens, working them around the turkey leg if needed. It will look full, but the greens will cook down. I am a big fan of using precleaned and cut collard greens. You can too!
• Sprinkle a light layer of Tony’s seasoning over the greens. Secure the lid, set the valve to Sealing, and pressure cook on High for 35 minutes.
• Once the cooking time is up, allow the pressure to release naturally for 10 minutes. Carefully release the remaining pressure.
• Remove the turkey leg from the pot and shred the meat, discarding the skin and bones. If you prefer the turkey more fall-apart tender, you can pressure cook it a bit longer next time.
• Season the greens to taste with salt, black pepper, garlic powder, and a little more Tony’s seasoning.(Optional) Stir well. Add the shredded turkey back into the pot and mix everything together.
• Taste once more and adjust seasoning if needed. The greens should be tender, not mushy, with a rich, flavorful pot liquor.