Heat Instant Pot on saute settings (High) and once display reads “Hot” add olive oil and brown the smoked turkey about 2 minutes per side. Remove and set aside.
Add the sliced onions and saute 2-3 minutes. Add the garlic, plus half the spice mix (salt, pepper, and red pepper flakes). Mix well.
Add the chicken stock and deglaze the bottom of the pan by scrubbing the bottom with a wooden spoon.
Add the bourbon, cider vinegar, maple syrup, and the remaining spices including the black garlic salt if using. Mix well.
Add the collard greens then top with the smoked turkey. You’ll likely need to press the greens down a bit to make room which is ok. Everything will reduce during cooking. Close the lid and pressure cook for 25 minutes then allow the collards to release naturally.
Remove the lid. Mix the ingredients well and adjust for seasoning.
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Notes
The pre-packaged store-bought greens are pre-washed, but I prefer to give them a wash of my own just to be sure.Obviously, you can use fresh unpackaged collard greens. Note cook time may vary a little bit depending on how you cut them. The bigger the leaf the longer the time needed.The cider vinegar adds a bit of acidity which helps break down the greens. To balance against the acidity plus the natural bitterness of the greens I add maple syrup as a sweetener. Plain sugar or brown sugar could be used for the same purpose. I prefer maple cause it has a bit more flavor complexity and it’s liquid making it more easily and uniformly dispersed throughout the pot vs having sweet spots here and there.Bourbon sounds like a weird ingredient for collard greens, but it adds depth, complexity, and marries well with the maple.Use your smoked meat of choice. This recipe calls for smoked turkey. I used butts or tails, but necks or wings are great. Likewise, smoked ham hocks or pork neck bones are great.Make it a Southern recipe menu by serving these pressure cooker collard greens with fried chicken, Mac and cheese, and hot water cornbread.
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