1lbblend of mustard greens and/or turnip greens,stem removed & chopped
⅓cupapple cider or white vinegar
2lbsmoked turkey legs
4cupsunsalted chicken stock
2tablespoonsLouisiana hot sauce
1 ½teaspoonsred chili flakes
Clean and the stems of the greens then roughly chop them.
**Optional** remove turkey meat from the bone and reserve the large bones. If your pot is big enough you can keep the smoked turkey leg whole - this is recommended. This portion cooks best in an 8 quart pressure cooker.
Add all the wet ingredients (chicken stock, picante salsa, vinegar, worcestershire sauce, honey, hot sauce, liquid smoke)to the instant pot and stir.
Next add the onion, salt, garlic, pepper, cumin, chili flakes and bay leaves and stir.
Finally add the greens followed by the turkey legs. Press down so that every thing fits and seal the instant pot lid on top. Manually set pressure cooker to 30-60 minutes depending on how much texture you want remaining in your greens.
Serve once the greens have reached your desired level of tenderness.
You will need an 8-quart instant pot or pressure cooker inorder to fit all ingredients. .Before I serve my greens I typically take a scan of the pot to remove any of the skin of the smoked meats. I personally don't find it enjoyable to eat but it's totally optional and left to individual preference.