This recipe calls for turnip and collard greens, but you can swap or add kale, mustard greens, chard, or whatever your heart desires. For the fat, this recipe calls for bacon, but you can swap out a ham hock or turkey neck. That is part of the greatness of Southern cooking. Recipes are merely a suggestion.
• Hands-On Time: 10 minutes
• Cook Time: 10 minutes
Serves 6
1 bunch turnips with greens
1 bunch collard greens, chopped (ribs removed)
1 small Vidalia onion, peeled and diced
1/4 cup apple cider vinegar
1 teaspoon sriracha
2 slices bacon
1 cup chicken broth
1 teaspoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 Remove spines from turnip greens and discard. Chop leaves. Rinse turnips. Peel and dice.
2 Place all ingredients in the Instant Pot®. Lock lid. Press the Manual or Pressure Cook button and adjust time to 10 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid. Discard bacon.
3 Transfer the greens and turnips to a dish and serve warm.