My history with greens starts from a very young age. Fun Fact-- I’m one of 8 children and my parents cooked all the time. Prior to even knowing that greens were prepackaged (as if we would have bought them), greens appeared at our house in bags and by the bundle and they never stopped showing up.
Greens were picked and frozen, picked and frozen, picked and frozen. This cycle was so tiring for my young self, I figured, if I stopped eating greens that I wouldn’t have to pick as many. I was an economist well before my college days. My little declaration was so profound that I didn’t eat another turnip, collard, or mustard green until I was 29. I had gone some almost 20 years revolting against this particular leafy green— not because I didn’t like them or because the way they were prepared was unsatisfactory, but rather because I simply hating picking greens. Isn’t it amazing how the things we experience as children impact our adult lives?
Fast forward to my 3rd career, yet another diet, and my first pressure cooker. Wow! I must say that in the hour or so that it takes to prepare collard greens with a pressure cooker, this southern girl is back on her greens with smoked turkey, of course. Thankfully with a pressure cooker, I don’t need all day to cook a pot of greens nor do I need to pick them since I’m definitely buying the precut and packaged greens with no shame.
- Chef Curl Ardee’s Cajun Seasoning and Chef Curl Ardee’s Mild Seasoning
- Collard Greens
- Chicken Stock
- Smoked Turkey (or your choice of flavored meat)
- Combine washed and cleaned greens in pressure cooker.
- Add 1/2 cup of chicken stock for every 1-2 lbs of greens.
- Mix contents while adding seasonings to pot.
- Add smoked turkey.
- Set pressure cooker to cook on high pressure for 1hr to 1hr15. If boiling, cook greens for a full day until greens are tender.
- Serve hot and with hot sauce.
Chef Curl Ardee