The Weeknight Table

Ingredients

Produce

• Collard greens — 4 large bunches, shredded
• Watermelon, diced — 2 cups (for chow chow)
• Red onion, diced — 2 tablespoons (for chow chow)

Meat

• Smoked turkey wings, legs, or ham shank — 2 pounds

Pantry

• Granulated sugar — 2 tablespoons (chow chow) + 1 teaspoon (greens)
• Apple cider vinegar — 1 heaping tablespoon
• Olive oil — 1 heaping tablespoon
• Chicken bouillon — 1 tablespoon
• Cajun seasoning — 1 teaspoon
• Garlic powder — 1 teaspoon
• Onion powder — 1 teaspoon
• Black pepper — 1 teaspoon
• Red pepper flakes — a pinch
• Kosher salt — a good pinch

Liquids

• Water — enough for 1 inch in the bottom of the pot
• Vegetable oil — 1/2 cup

For the chow chow: Combine the diced watermelon, red onion, sugar, apple cider vinegar, olive oil, salt, and pepper in a bowl. Mix well until everything is coated, then refrigerate until ready to serve.

Pour about 1 inch of water into the bottom of your pressure cooker, then add the smoked turkey or ham shank. Pack in the shredded collard greens over the top — they’ll wilt down as they cook.

Secure the lid and pressure-cook on high for 30 minutes. When the timer is up, release the steam and carefully open the lid. Remove some of the cooking liquid (you control how brothy you want them), then add the vegetable oil, chicken bouillon, Cajun seasoning, garlic powder, onion powder, black pepper, red pepper flakes, and sugar. Stir everything together so the greens soak up the seasoning.

Taste and adjust as needed — this is where you add more salt, spice, or bouillon to make them perfect. Serve warm with a spoonful of chilled watermelon chow chow on top for a bright, sweet, tangy finish.