Collard Greens w/ Smoked Turkey Neck
Collard greens with smoked turkey is a traditional Southern dish that showcases the rich flavors of slow-cooked greens paired with the smoky essence of turkey. The collard greens are typically simmered until tender, absorbing the savory notes from the smoked turkey, which adds depth and a subtle richness to the dish. Seasoned with ingredients like garlic, onion, and a splash of vinegar, the greens become a comforting and nutritious side. The smokiness of the turkey complements the earthiness of the collards, creating a harmonious balance of flavors. Often enjoyed alongside cornbread or rice, this dish embodies the warmth and heartiness of Southern cuisine. If you like this recipe, check out my Soy Garlic Green Beans recipe too!
Why You Should Use Your Pressure Cooker for Collard Greens
Cooking collard greens with smoked turkey neck in a pressure cooker is a quick and efficient way to achieve tender, flavorful greens. Unlike stovetop methods, which can take hours of simmering, the pressure cooker significantly reduces cooking time to about 30-45 minutes.
Cooking collard greens with smoked turkey neck in a pressure cooker offers several advantages over traditional stovetop methods.
Speed
The most significant benefit is the reduced cooking time. In a pressure cooker, collard greens become tender in about 30-45 minutes, compared to the hours it might take on the stove. This is especially helpful for busy cooks or when you want a quick meal.
Flavor Infusion
Pressure cooking enhances flavor infusion. The sealed environment traps steam and intensifies the smokiness from the turkey neck, allowing the greens to absorb rich flavors more effectively than simmering. This results in a deeper, more satisfying taste.
Nutrient Retention
The shorter cooking time and reduced exposure to heat also help retain more nutrients in the collard greens. While long cooking can lead to nutrient loss, pressure cooking preserves vitamins and minerals, making the dish healthier.
Texture
The pressure cooker creates a consistent texture throughout. The greens become uniformly tender while still maintaining some of their structure, avoiding the mushiness that can occur with prolonged stovetop cooking.
Convenience
Finally, the pressure cooker allows for a “set it and forget it” approach. Once you seal the lid and start cooking, you can focus on other tasks without worrying about constant monitoring, making it a convenient option for busy lifestyles.
Overall, using a pressure cooker for collard greens and smoked turkey neck combines efficiency with enhanced flavor and nutrition, making it an excellent choice for this classic dish.
Collard Greens with Smoked Turkey Neck (Pressure Cooker Recipe)
Equipment
- 1 Pressure Cooker
- 1 Colander
- 1 Chefs Knife
Ingredients
- 2 lbs Collard greens cleaned and cut
- 1 lb smoked turkey necks
- 1 yellow onion thinly sliced
- 2 garlic cloves minced
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp red pepper flakes
- 1 tbsp black pepper
- 1 cup Chicken stock
- 2 tbsp Chicken bouillon
Instructions
- Set your pressure cooker to "sauté". Add in grapeseed oil and once hot, sauté onions and garlic until translucent and fragrant
- Add in turkey necks and greens and sauté until greens are vibrant.
- Change setting on pressure cooker to "meat" or to "pressure cook." Whichever your brand of pressure cooker says.
- Add remaining ingredients and mix well. Close the lid and leave unvented.
- Cook for 1 hour and naturally release the pressure.
- Turkey necks should be tender enough to break apart and meat should shred effortlessly.
- Serve immediately
