INGREDIENTS
1 large bag (15-16 oz) of diced collard or turnip greens
3-4 slices bacon, cut into small pieces
1 smoked turkey necks or 1 slice country ham, diced small (optional)
1/4-1/2 cup diced onion
1 cup chicken broth (I love chicken bone broth)
2 TB apple cider vinegar
pinch sugar
1/2 tsp red pepper flakes
salt & pepper to taste
INSTRUCTIONS
Place EVOO, onion & bacon into the Instant Pot. If using turkey neck or ham, add it also.
Press the "sauté" button on the IP.
Saute the onion & meat, stirring occasionally, until bacon is crisp and onion is tender.
Add broth, greens, vinegar, sugar, and remaining seasonings.
Turn IP off, then back on. Press MANUAL and set pressure to HIGH for 30 minutes. Make sure valve is set to "sealing."
Greens will come to pressure and cook; then beep and slow release. Leave them alone until you need to eat them; the longer they sit the better.
I leave my greens in the IP until I have time to get to them. No rush to remove them.
When done, remove from IP; dice any meat from turkey neck and add to greens.
Serve with pepper sauce.
NUTRITION INFORMATION: SERVING SIZE: 1
Amount Per Serving: CALORIES: 178 TOTAL FAT: 12g SATURATED FAT: 4g CHOLESTEROL: 21mg SODIUM: 681mg CARBOHYDRATES: 14g SUGAR: 6g PROTEIN: 6g