This is a great base recipe that takes advantage of in-season produce. I like to cook it in my Instant Pot just for ease but you could definitely do it on the stove top if you prefer. This is also a great make ahead dish. Since it’s a braise it’ll keep for a couple of days in the fridge and tastes great reheated.
2 Tbsp olive oil
1 – 1.5 lb smoked meat (turkey thighs/wings or ham shanks or hocks)
3 – 4 bunches of greens, remove from stems and torn. Note: in this batch I used the kale and swiss chard + threw in a 12 oz bag of frozen chopped spinach to bulk it out. If using a frozen green, just make sure it’s defrosted and shake off excess water.
2 – 3 cups of shredded cabbage
2 – 3 shredded carrots (if you don’t have cabbage on hand a bag of coleslaw mix is a handy sub for the cabbage/carrots)
1 medium onion, chopped
5 cloves of garlic, chopped
5-6 fresh tomatoes chopped
1 – 2 jalapenos, chopped (de-seed for less heat)
1.5 tsp kosher salt + more to taste
1.5 tsp smoked paprika
1/2 tsp black pepper + more to taste
1/2 cup chicken or veggie stock (if doing in IP). If cooking on stove top you’ll need about 1.5 cup plus some extra in case it dries out.
Instructions:
Heat olive oil in IP on Saute or Dutch Oven over medium.
Brown the turkey or ham on each side (about 3 – 4 min per side).
Add onion, garlic stir for about 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
Add tomatoes, jalapenos, paprika and cook, stirring for about 1 – 2 minutes.
Stir in spinach, kale, chard, cabbage and carrot. Add in salt and pepper.
If doing in IP, add in 1/2 cup of stock. Cook on manual for 15 minute. You can NPR or QPR, whichever you prefer (I tend to let it QPR because I’m usually prepping other items).
If doing on stove top, add in 1.5 cups of stock and bring to a boil. Reduce heat to maintain a steady simmer and simmer, uncovered, for 1 hour. Add additional liquid if it gets too dry but you should be ok since the tomatoes will release a lot of liquid.
Adjust S&P to taste and serve.
Tip: Especially in the IP I end up with a lot of excess liquid. I tend to drain out a decent amount of the liquid and freeze it. The next time I’m making a vegetable soup, gumbo, etc. I’ll throw in this excess liquid since it has a lot of great vegetable flavor.
