Collard Greens with Chicken
Collards are one of my favorite winter-season veggies; I've read a touch of frost actually improves their flavor. Collard greens are a close relative of kale and packed with many of the same nutrients found in all dark leafy greens: vitamins K, A and C, as well as calcium and loads of fiber. If you are looking for a way to eat more dark, leafy greens, this may be the recipe for you!
6 roasted (fully cooked) chicken drumsticks
2 cups onion chopped
4 cloves garlic minced
1 ½ cups chicken broth
2 bunches of collard greens
¼ tsp red pepper flakes
1 tbsp apple cider vinegar
Add cooked chicken drumsticks, onion, garlic cloves, red pepper flakes, chicken broth into Pressure Cooker. Then add prepared (soak, remove stem, & pulled into pieces) collard greens on top, pushing down so that the greens are not sticking out the instant pot.
Place lid on the instant pot, making sure the valve is set sealing.
Pressure cook on high pressure for 35 minutes.
Once time is up, do a quick release by switching the valve to venting
Open lid and remove chicken legs from instant pot.
Open lid and remove chicken from the instant pot. Use forks to shred the meat off the bone, returning the meat to the pressure cooker.
Add apple cider vinegar to the collards and stir.