This recipe is for a 6 Quart pressure cooker. I'm sure you could use a larger one.
1-2 T apple cider vinegar
1-2 C chicken stock
4-6 cloves garlic (whole)
2 pinches red pepper flakes
4-6 slices bacon, cut into 1-2 inch pieces
1-2 turkey wings*
2 bunches collard greens, washed well**
1. There's no need to dry the greens. Break off only the toughest stems, it's OK to leave a lot of stem as they will soften in the cooker. Cut bunches into 2 inch slices.
2. Put vinegar, stock, garlic, 1 pinch pepper flakes and half the bacon in the bottom of the pressure cooker bowl. Place turkey wings in next. Pile all the greens in and then spread the rest of the bacon and another pinch of pepper flakes on top.
3. Seal the cooker and cook on high (or meat setting) for 40 minutes. Do a quick release.
4. Place a colander over a large bowl. Pour everything into the colander. Shake to get all the broth into the bowl.
5. Remove turkey wings and cut off as much meat as you have patience for. Mix the meat into the greens. Alternatively, you can skip this step and just snack on the wings later.
6. Serve immediately.
7. And the broth - it's yummy so save it in the fridge or freezer and use it the next time you're making a hearty soup.
* If you can't find turkey wings, try a turkey leg, or maybe chicken wings.
** I'm sure pre-washed bags of collard greens would be just as good, and easier, just means more plastic bags.
Also, I bet this would be good with a mixture of hearty greens, including mustard greens and swiss chard.
Credits: This was inpired by My Forking Life.