Equipment
- Stove
- Pressure Cooker
Ingredients
- 2 cup chicken stock
- 1/2 cup smoked turkey meat use a smoked wing or neck
- 1 1/2 cup Carolina Gold rice
- 2 cups collard greens fresh, chiffonaded
- 1 15 oz black-eyed peas canned, drained, and rinsed
- 1/4 cup chopped onion
- 1 tsp salt kosher
- 2 cloves of garlic
- 1 tbsp olive oil
Instructions
- Place the smoked turkey neck or wing in a pressure cooker with 2 cups of chicken stock. Pressure cook for 20 minutes.
- Remove the turkey neck or wing from the pot and shred the meat; you will need roughly 1/2-3/4 cup.
- In a large, high-sided pot, add 1 TBSP of olive oil. Heat the pot over medium heat before adding 1/4 cup of chopped yellow onion and 2 TBSP of garlic cloves. Sweat the onion and garlic before adding the chiffonaded greens. Allow them to wilt in the pot before adding the rice.
- Combine the rice and greens in the pot and add 1 can of drained and rinsed black-eyed peas. Add your shredded turkey meat to the pot, and cover all ingredients with the reserved chicken broth, just enough to cover the rice. Season with 1 tsp of salt. Cover and cook over medium-low heat until the rice is tender and fluffy.
Nutrition
Calories: 188kcal | Carbohydrates: 31g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 415mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
