Smoked Turkey Collard Greens

Ground Yourself Before the Sugar Kicks In.

Let’s be real—during the holidays, things get... extra. These greens are how I keep it together.

They’re smoky, rich, full of fiber, and built to hold you down before the carbs hit the plate.
I don’t start with stuffing. I start here—because feeling good > fighting off a food coma later.

Why It Works

This isn’t just tradition—it’s strategy.

• Smoked turkey legs bring protein and that slow-cooked flavor

• Salt pork adds just enough throwback richness (optional, but worth it)

• Collards come through with fiber, vitamins, and volume

• Vinegar and red pepper flakes help balance it all out

Comfort food that actually shows up for your body? Yes, please.

Grocery List

Proteins

• 2 large smoked turkey legs

• 12 oz salt pork (optional)

Greens

• 1 to 1.5 lbs fresh collard greens

Seasoning & Flavor

• 1 tablespoon red pepper flakes

• 2 tablespoons vinegar (for cooking)

• ½ tablespoon salt

For Cleaning Greens

• 1 cup vinegar

• ¼ cup salt

Liquid

• 3 cups water (divided)

How to Make It

1. Clean the greens
   Soak them in cold water with vinegar and salt. Rinse 2–3 times (yes, it matters). Tear or chop into bite-sized pieces.

2. Cook the meats
   Add turkey legs, salt pork, and 2 cups of water to your multi-cooker. Pressure cook for 80 minutes until the meat is fall-off-the-bone tender.

3. Shred + return
   Remove the bones, shred the meat, and toss it back in.

4. Add the greens
   Stir in the chopped greens, 1 cup of water, vinegar, red pepper flakes, and salt.

5. Pressure cook again
   Give it another 30 minutes. That’s it. Done and delicious.

Real-Life Notes

• Time: About 2 hours total, but mostly hands-off

• Leftovers: Even better the next day—seriously

• When I eat it: Before a big meal, on its own, or with a soft-boiled egg on top

• Pro tip: Start your holiday meal with this and see how much better you feel after