If using a ham hock, make several cuts, as deep as possible, through the meatyAdd ham hock(s) or turkey leg to Instant Pot along with the one 1 1/2 cups broth or water. Seal lid and set to High Pressure 35 minutes. When finished, quick release. Turn the meat over and scrape any residue on the bottom of the pot up with a spatula. Make sure there is still a good cup of liquid in the pot.
Add the greens, shoving them down; try to keep them away from the side with the vent; they may be over the fill line but will quickly shrink. Sprinkle with vinegar, sugar, salt, pepper, and cayenne or red pepper flakes. Reseal and set to High Pressure 25 minutes. When finished, quick release. Remove the bone and shred the meat, returning the meat to the pot. Stir, taste for seasoning and add more salt or pepper to taste. Serve.
If the meat is not smoked and you wish a smoky flavor, add a few drops (be careful it’s strong) to taste of liquid smoke.
If making with no bone and ham only (about 2/3rds a cup) skip the initial pressure cooking step. Add the ham to the greens with 1 cup of broth and proceed with the recipe.
Keywords: Cajun & Creole, Chicken Stock, Collard greens, Greens, Ham, ham hock, Ham Stock, Pork, smoked, Turkey, turkey leg