@eatswithtwan: Pressure cooker collards that taste like they simmered all day. This recipe never misses! #eatswithtwan Ingredients: Collard greens – 2 to 3 bunches, washed, stemmed, chopped 4 strips of bacon chopped Onion – 1 medium, diced Garlic – 4 to 5 cloves, minced Smoked turkey necks, leg or wings Chicken broth – 4 cups Apple cider vinegar – 2 tablespoons Cajun seasoning – 1 to 2 tablespoons Black pepper – 1 teaspoon Red pepper flakes – 1 teaspoon (optional) Sugar – 1 tablespoon (optional) Olive oil or butter – 1 to 2 tablespoons Salt – to taste Instructions: Turn the Instant Pot to Sauté and add the olive oil or butter. Sauté the diced onions until softened, then add the garlic and cook for about 30 seconds. Add the smoked turkey to the pot and pour in the chicken broth. Stir in the Cajun seasoning, black pepper, red pepper flakes, apple cider vinegar, and sugar if using. Add the collard greens on top. Close the lid, set the valve to Sealing, and cook on High Pressure for 35 to 45 minutes. Allow a 10-minute natural release, then quick release. Remove the turkey, shred the meat, and add it back into the greens. Taste and adjust the seasoning, adding salt last.

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Sunday 23 November 2025 17:36:30 GMT