8ozcollard greenswashed, stripped off their stems and cut into 1-inch wide ribbons
½cupfresh parsleycoarsely chopped
On the SAUTE, HIGH setting of the Instant Pot, warm the olive oil. Add the chopped onion, garlic, celery, carrots and green bell pepper and saute, stirring frequently, for 8-10 minutes.
Add the tomatoes, beans, herbs, chicken bone broth or water (whichever using), salt and pepper to the pot and stir to combine.
Add the turkey drumstick and push down to submerge it in the water. Lock the lid, cancel SAUTE setting and program to PRESSURE, HIGH for 20 minutes.
Once the cooking time ends, switch the pressure valve to VENTING to release the remaining stem in the pot (cover valve with a towel to avoid getting sprayed with steam). Remove the lid. Using kitchen tongs, transfer the turkey drumstick to a plate to cool.
Put the collard greens in the pot, stir them into the hot soup, lock the lid again and set to PRESSURE, HIGH for 1 minute. Again, shift the pressure valve to VENTING to release steam. Open the lid.
While the collards are cooking, pull the meat from the turkey bone. Cut it into small pieces (taking care to remove all small bones and tendons).
Once the collards are cooked, add the meat back into the stew and stir gently to combine. Season to taste with salt, pepper and a squeeze of fresh lemon juice. Ladle into bowls, sprinkle with parsley and serve.
Refrigerated in a tightly sealed container this keeps for 4-5 days in the fridge -- in fact, it gets better after a few days as all the flavors meld.