I meannnn, is there anything better than the classic collard greens and cornbread? In my effort to get great meals on the table fast, I’ve joined the InstantPot community. You know, for the longest, I’ve avoided it. I feel like a stove and a good pot is all you need. BUT, I’m must confess – collard greens in 30 minutes versus 3 hours? I’m all for it!
Here’s my quick recipe:
2 bunches of collard greens, trimmed and cleaned
3/4 cup of avocado oil (Olive oil works too)
8 smoked turkey tails (wings and whatnot works too – but I like tails)
8 cups of water
1 1/2 tablespoons of chicken bouillon
1 teaspoon of each: onion powder, Cajun seasoning, black pepper, and garlic powder
1/2 cup of sugar (or monk fruit sweetener)
For the hot water cornbread, mix 1 cup of cornmeal with 3/4 cup of hot water. I season this with a good pinch of salt, a good pinch of sugar, and a tablespoon of melted butter. I form the batter into little patties and fry up in a bit of oil on both sides until golden brown.