Original Creole Seasoning 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
Get RecipeThis Southern staple gets new flavor! Creole For The Soul gives this hearty, fibrous and popular vegetable recipe blends a savory chicken-type flavor with Creole seasoning for a truly tasty dish.
Ingredients
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1 Pound or 5 Bunches Collard Greens
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3 Smoked Turkey Wings or 1 Large Smoked Turkey Leg
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1 Cup Onion, Diced
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3 Cloves Garlic, Minced
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4-5 Cups Chicken Broth
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1 Tablespoon Apple Cider Vinegar
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Red Pepper Flakes, to Taste
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2 Tablespoons Olive Oil
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Tony’s Original Creole Seasoning, to Taste
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Garlic Powder, to Taste
- Clear
Directions
- Tear greens away from the hard stems and discard the stems. Take the long leaves, roll them up, and tear them in half or in thirds.
- Dump all greens into a clean sink filled with cold water and use your hands to push the collards down into the water and whirl them around to loosen and remove any dirt and grit. Do this 2-3 times until the water is clear.
- Turn your instant pot on sauté and once hot, add in your smoked meat. Sear meat on all sides until browned and fat is rendered.
- Add in olive oil, onions and garlic and stir. Let cook until onions are soft and garlic id fragrant.
- Add in collard greens followed by enough chicken broth to submerge the greens, about 4-5 cups. Add in all seasonings.
- Turn off the sauté mode and turn on the pressure cook mode. Place lid on the pot, lock it into place and set timer to 35 minutes on high pressure. Make sure the steam release nozzle is on sealing.
- Once complete, let it naturally release for 10 minutes and then turn the nozzle to venting to release all the steam.
- Remove lid once all steam is released. Take out the smoked meat and place on a cutting board and use a fork to remove the meat from the bones and stir the meat back in to the pot of greens. Taste and adjust Tony’s Original Creole Seasoning as needed.
- Enjoy!
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