Step 1

Turn on the 'saute' function in your Instant pot or pressure cooker and add the olive oil and garlic and cook for about 5 minutes or until the onions soften, don't let them brown too much, then turn off the 'saute' function. Do make sure the onions are not stuck to the bottom as this can stop it coming to pressure. Add a little chicken broth if you need to, to deglaze the pan.

Step 2

Now add the collard greens and press and pack them down into the pressure cooker pot, I was able to get almost 2lbs in my 6qt Instant Pot, they will wilt during cooking.

Step 3

Add the smoked turkey leg and pour over the gluten free chicken broth.

Step 4

Lock the lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 20 minutes at high pressure.

Step 5

When the cook time time is up you can immediately open the steam vent (turn it to 'venting') and when all the pressure is released and the pressure valve has dropped then open the lid.

Step 6

remove the turkey leg and cut the meat off it into chunks and serve with the collard greens, the 'potlikker' (that's the juice) and serve with a little hot sauce if desired.