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    Home » Recipes

    Pressure Cooker Collard Greens - Southern-Style in ONE HOUR!

    Published March 10, 2017. Last modified November 10, 2019 By Gary White

    11.9K shares
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    Pressure Cooker Collard Greens | The Foodie Eats

    You no longer need to cook your greens forever. This recipe will give you the same results in just one hour with only 4 ingredients!

    Pressure Cooker Collard Greens | The Foodie Eats

    I was born and raised in the south. So collard greens are part of who I am as a person. Not a family gathering goes by without greens being on the table. Well, except for that one Thanksgiving, but we won't talk too much about that. These days I am evolving as a chef and am learning new things and techniques. And pressure cooker collard greens is high on the list of things to do differently!

    Changes to the Method

    I can remember growing up thinking greens took all day to cook. And that may not be too far off in some cases. For instance, you might boil the meat for 2 hours, then cook the greens for several more. I don't know about you, but I don't have time for that. Well, unless I'm already in the kitchen all day for Christmas dinner.

    I must say, I was shocked at how well greens did in the Instant Pot. The flavor and tenderness were spot on! I was expecting to be disappointed, but was pleasantly surprised. I'm sure you will be too.

    Pressure Cooker Collard Greens | The Foodie Eats

    The Most Amazing Pot Liquor

    One thing I'm sure to do (as much a possible) is add flavor in every step of the cooking process. I'm at the point now where I pretty much add (usually chicken) stock to every recipe instead of water - from grits to stovetop veggies, sometimes even rice. And collard greens are no different. Since cooking in the pressure cooker reduces time to develop flavor, it is important that you get the flavor in the right away.

    I'm also not the biggest fan of heavy or greasy greens. So somewhere along the line, I began using smoked turkey instead of pork. I mean, there will more than likely be plenty of other pork options to choose from on the table. And I'm convinced that the saltiness from the smoked flavor is right on point. But when I do use pork, it's definitely smoked neck bones - it really just depends on my mood.

    The Best Way to Cut Your Greens

    Pressure Cooker Collard Greens | The Foodie Eats

    Cut away most of the stalk from each leaf. They have a tendency to be tough and bitter.

    Pressure Cooker Collard Greens | The Foodie Eats

    Thoroughly wash each leaf individually. I usually do this two or three times. You want to remove ALL the grit! A little grit goes a LONG way.

    Pressure Cooker Collard Greens | The Foodie Eats

    Stack a large handful of leaves - larger ones on bottom, smaller ones on top.

    Pressure Cooker Collard Greens | The Foodie Eats

    Roll leaves tightly like a cigar and slice across thinly.

    Pressure Cooker Collard Greens | The Foodie Eats

    Wash them again! Like I said... A little grit goes a LONG way!

    More collard recipes:

    • Pressure Cooker Chicken Vegetable Soup with Collard Greens
    • Sautéed Collard Greens Recipe

    ★ Did you make these Pressure Cooker Collard Greens? Please give it a star rating below! ★

    Pressure Cooker Collard Greens | The Foodie Eats

    Pressure Cooker Collard Greens

    Southern-style greens in just over an hour!
    4.93 from 65 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Southern
    Prep Time: 5 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 20 minutes
    Servings: 12
    Calories: 71kcal
    Author: Gary White

    Ingredients

    • 2 lbs. Shredded Collard Greens
    • 1 Smoked Turkey Wing or 3 Smoked Neck Bones
    • 6 Cups Chicken Broth
    • ¼ tsp. Red Pepper Flakes

    Instructions

    • Add all ingredients to Instant Pot - turkey or neck bones first. (You may need to pack in the greens.)
    • Set manual time for 60 minutes.
    • After cooking is complete, quick release pressure.
    • Mix well - so that meat falls of the bones, removing bones and skin.
    • Serve and enjoy!

    Video

    Notes

    Notes

    1. In the video, you'll notice that I add a few things at the beginning that are not listed in the recipe: 1 pound of thick-cut bacon (chopped), 1 yellow onion (diced), and 2 tablespoons of apple cider vinegar. This is how I "put my foot in them," as we say down here. It's almost how my sister makes them (who makes the best in the world), except she removes the bacon after rendering the fat. But I didn't want to do that.
    2. Smoked turkey wings or smoked neck bones can be found in most grocery store meat departments in our area (the US south). If you do not see them in your store, ask the employees in your grocery store meat department, or visit a local butcher.

    Nutrition

    Serving: 1cup | Calories: 71kcal | Carbohydrates: 5g | Protein: 7g | Fat: 2g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 296mg | Fiber: 3g | Vitamin A: 3825IU | Vitamin C: 26.6mg | Calcium: 182mg | Iron: 0.8mg
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    Reader Interactions

    Comments

    1. Jesse

      March 19, 2017 at 4:27 pm

      5 stars
      Just made these with the chicken legs recipe and OMG, I seriously can't believe how perfect these are and it only took me 1 hour. I will never cook greens all day long again in my life.

      Reply
    2. Chef Gary

      March 20, 2017 at 4:11 am

      ??? Thanks!

      Reply
    3. Rebecca

      March 21, 2017 at 8:29 am

      5 stars
      Thank you, thank you, thank you! Finally, an easy and fail-safe way to prepare the best collards I've ever had! ( I can say that since my Grandmother has passed on.) The smoked turkey wing added just the right touch. I will never hesitate to make collards again!

      Reply
      • Wonda

        February 02, 2019 at 7:59 pm

        5 stars
        I am in 100% agreeance. I had given up on making collard greens. My husband loves collard greens. I am delighted that I kept an open mind and tried this recipe. I will make them twice a month exactly like the recipe.

        Reply
    4. Chris

      July 31, 2017 at 9:41 am

      Where do you get smoked turkey wings?

      Reply
      • Chef Gary

        July 31, 2017 at 10:23 am

        I'm pretty sure most grocery stores have them. Walmart definitely does, with the other smoked meats. Ya know those freezer-type bins over by the meats (where they keep frozen chicken wings and stuff)? There's a section in there that has different kinds of smoked meats.

        Reply
      • Alayne

        December 19, 2017 at 8:34 am

        I couldn't find the smoked turkey wing in the freezer section, so I asked the butcher at the grocery store and he had plenty in the freezer behind the counter. It was incredibly inexpensive, to!

        Reply
    5. Mike

      October 10, 2017 at 9:40 pm

      I love collards, especially with smoked turkey wings or necks, and I love my Fagor Versa (it's a competitor to the Instant Pot). I'm curious, though - 6 cups of broth? That sounds like a huge amount, I normally use just a pint for stovetop and still end up with a huge amount of pot liquor.

      How much ends up coming out of this recipe, if you don't mind my asking?

      Reply
      • Angela Watts

        August 28, 2019 at 5:19 pm

        Well I just put 4C in and burned up the liquid and ruined it. 🙁

        Reply
        • Jason

          September 26, 2021 at 2:40 pm

          I am curious how 4 cups of broth evaporate in a a pressure cooker? It shouldn’t allow any liquids to get out. Also the greens have a lot of liquid.

          Reply
      • Tiffany Dudley

        February 05, 2021 at 6:17 am

        I just tried this tonight and 6 cups was a bit too much for me next time I’ll use less and I also will not cook for that long but all and all it came out ok just needs a few tweaks 🙂 I also use smoked ham hocks instead of turkey wings great flavor!

        Reply
    6. Kimber P.

      October 15, 2017 at 8:39 pm

      4 stars
      Came out a little too soft for me. Would prefer a little more bite, so will adjust and cook for shorter period next time. Otherwise, great recipe. Very flavorful!

      Reply
      • Chef Gary

        November 01, 2017 at 1:40 pm

        I'm glad you liked the flavor!

        Reply
    7. Pat

      November 01, 2017 at 3:17 pm

      I have the Instantpot Ultra and it does not have a manual setting. I'm thinking the pressure cooker setting is the one I should use. But I have an option of high or low pressure as well. Should I cook it on low for an hour? I don't want to overcook them. Thanks. I plan to try it today.

      Reply
      • Chef Gary

        November 01, 2017 at 4:24 pm

        The manual setting uses high pressure, so that’s what I would use.

        Reply
      • ALI JOHNSON

        July 08, 2019 at 5:36 pm

        For manual you press "Pressure Cook." I have the DUO 80 V2, 8 Qt.

        Reply
        • Gary White

          July 09, 2019 at 7:48 am

          Yes.

          Reply
    8. alisa hannifan

      November 04, 2017 at 10:59 am

      5 stars
      Oooh, gonna try these! I made kale with carrots and onions in my IP last night, manual high pressure for 5 minutes (sauted the carrots and onions first). Cooked perfectly and delicious!

      Reply
    9. Skeeter

      November 07, 2017 at 3:33 pm

      I have always added sugar but don't see any on majority of recipes. Ipot says not to overfill so a little hesitant to stuff it although they shrink a lot. Also usually most recipes call for a cup to a cup and a half of liquid but looks like other people have added more for collard greens.

      Reply
      • Chef Gary

        November 07, 2017 at 4:23 pm

        I think the overfill is referring to liquid. The collards with definitely shrink quite a bit. There's a video embedded in the post. you can see it there. As for the liquid, I love the "pot liquor" that collards create. So the more the better, in my opinion.

        Reply
        • Diane

          December 01, 2017 at 12:14 am

          5 stars
          I agree, the max fill is for liquid. I pack the IP tightly right up to the top with greens and never have had a problem.

          Reply
    10. Wendy

      November 22, 2017 at 3:07 am

      5 stars
      Gary, Thank you for this! Guess what? I cooked mixed greens in the Ipot (Kale, Mustard & Turnips), and they were delicious. I followed the receipt, except I used smoked neck bones.

      Reply
      • Wendy

        November 03, 2018 at 12:14 am

        5 stars
        Oops *recipe *Instapot not I pot.

        Reply
    11. Marshelle

      November 22, 2017 at 6:28 pm

      If I use ham hammocks, how many should I use? Unfortunately I couldn't find smoked turkey wings anywhere ☹

      Reply
      • Chef Gary

        November 22, 2017 at 7:09 pm

        I’d say 2 small or 1 large ham hocks. I usually prefer smoked neck bones for a pork seasoning meat.

        Reply
      • Diane

        December 01, 2017 at 12:17 am

        I've found smoked turkey wings and legs at WalMart as Gary mentioned, but you could also try any butcher shop-they usually have an assortment of smoked meats.

        Reply
    12. Jillian Wallis

      November 23, 2017 at 3:09 pm

      5 stars
      I was unable to find a smoked turkey wing, but went with a ham hock instead, cooking the hock in the broth for 30 min HP QR, then removing it and returning 2/3 to 3/4 of the meat chopped into the broth. And added the collards for another 30 min HP and QR. It ended up working really well. However, next time I will be more diligent about trying to find a turkey wing, since I am still very curious about trying this recipe properly!

      Reply
    13. LG Harley

      December 17, 2017 at 8:48 pm

      5 stars
      Thanks, Chef Gary! Great recipe. I followed the recipe and the greens turned out "melt in your mouth" good! Easy and full of flavor.

      Reply
    14. Alayne

      December 19, 2017 at 8:36 am

      5 stars
      Thanks for this great recipe! I loved that the smoked turkey flavor didn't overpower the greens. It's just enough to add flavor, but the greens are still the star.

      Reply
    15. Delilah

      December 29, 2017 at 9:20 am

      I want to make these for New Years as my darkest had collards for $.99 a bunch. I usually use a smoked turkey leg so that is what I bought. Would that work as well in the Instant Pot?

      Reply
      • Chef Gary

        January 02, 2018 at 7:30 pm

        sorry for the delay... yes, that should work just fine!

        Reply
    16. Ernestine Mack

      December 29, 2017 at 1:04 pm

      5 stars
      Thanks Chef Gary. I've only cooked collards for 3 hours, in the conventional pot. Can't wait to try these out. Will save me 2 hours. Woohoo!!!

      Reply
    17. Michelle

      December 30, 2017 at 2:39 pm

      Can't wait to try this! I usually add vinegar to mine when cooked stovetop. Any suggestions Gary on how much I should add?

      Reply
      • Chef Gary

        January 05, 2018 at 11:09 am

        I'd say 1 tablespoon is plenty.

        Reply
    18. Morgan

      December 31, 2017 at 1:59 pm

      5 stars
      I just made these today I did a little twist and I did a little bit of apple cider vinegar and are used a turkey thigh instead of a wing. But otherwise it came out perfect absolutely perfect I’m so excited for using them tomorrow thank you so much for this awesome recipe.

      Reply
    19. Valerie Cox

      January 02, 2018 at 10:46 am

      5 stars
      Thank you. You saved me a lot of anxiety. I received a pressure cooker for Christmas and didn't really know how to use it even though I read the directions I really didn't feel comfortable I typed in pressure cooker collard greens and thank God I found your recipe!!

      Reply
    20. Amy

      January 17, 2018 at 10:01 pm

      5 stars
      Greens are bomb, happy girl! Thanks for the recipe!!

      Reply
    21. Bo

      January 18, 2018 at 1:53 pm

      I will be using smoked turkey tails with the collard greens tonight. It will be my wife’s first time eating collards. I will also be adding black eyed peas. I’ve already done smoked turkey drumstick with kale and black eyed peas. Yum!

      Reply
    22. Tammy

      March 29, 2018 at 9:56 am

      How I can I make the collard greens without the smoked turkey and still have flavor? I am on a low sodium renal diet and can only have very very low sodium.

      Reply
      • Chef Gary

        March 29, 2018 at 10:53 pm

        Maybe use low sodium chicken stock, black pepper, sautéed onions, and garlic. And a splash of apple cider vinegar.

        Reply
    23. Lisa M

      April 03, 2018 at 7:51 am

      4 stars
      Thanks for this great recipe,loved the flavor though the texture was a bit too soft/mushy. I will try adjusting the cooking time (maybe 30 minutes) the next time I cook these and allow natural release. I can always cook more if this is not enough.

      Reply
      • Chef Gary

        April 03, 2018 at 8:13 am

        Thanks for your feedback. You're not the first person to say that, so maybe I'll try adjusting the cook time to see if I can improve on the texture. Always developing, right? Glad you like the flavor though!

        Reply
    24. Pamela

      May 31, 2018 at 12:00 pm

      5 stars
      Amazing! Thank you for sharing. They came out perfect!

      Reply
    25. CJ Myrick

      July 25, 2018 at 7:06 pm

      5 stars
      Hello and thank you for this recipe!! I made it with a few changes (listed below) but wouldn’t have known where to start without your delicious recipe!

      I used the smoked turkey wing (found in Walmart’s meat section - two for $6.07).

      I used five cups of chicken broth due to using the 3qt IP. I put the greens in and then couldn’t see the “max fill line” and got nervous, only adding one more cup for a total of five. This was more than enough.

      Based on prior comments, I did manual for 45 minutes with a 15 minute NPR followed by a QR. I think they came out perfect!! In the 3qt it took approx 20-25 minutes to come to pressure.

      I can’t wait to make this again!

      Reply
      • Chef Gary

        July 26, 2018 at 9:11 am

        Thanks CJ! Glad you liked the recipe.

        Reply
    26. Cynthia

      August 23, 2018 at 11:27 am

      5 stars
      I made this recipe last night...my initial attempt at using my Instant Pot. They came out great...great texture and the turkey wing as well. The only thing I did differently was change the cooking time to 30 minutes. Next time, however I'll add 5 to 10 minutes to the cooking time and use the quick release feature. Using the natural release added another 30 plus minutes to the process. Just a little experimentation...I've never EVER used a pressure cooker and this recipe was a good first choice.

      Reply
    27. Cathy Wallace

      September 23, 2018 at 8:06 am

      5 stars
      Do you have the conversion measurements for a InstantPot Mini? I would love to make this but all I have is the baby pot of the lot.

      Reply
    28. Sheri

      September 26, 2018 at 11:07 pm

      5 stars
      I dearly love collards. This is the first recipe I havetried in my brand new IP. I had no hocks or necks (I THOUGHT I did, but if I do, they are lost in the freezer abyss) and I was feeling too impatient and excited to go to the store, so I used a bit of real bacon bits. I added a smidge of sugar, some salt, red pepper flakes, red wine vinegar, and Tabasco. Very tasty, and so easy,. Thanks!

      Reply
    29. Angie

      October 06, 2018 at 7:51 am

      5 stars
      Hi,

      I made these last night they smell great taste great! The only thing is.... I have almost no juice left. The IP whistled the whole time they cooked, maybe that’s how I lost all my juice? I had 3 big bunches of Collards, I sautéed them down before going to pressure just to fit them in. Once it’s all done it looks like I have 2 cupscooked collards. I will do a second batch to have enough for thanksgiving! This method is so much easier, faster, and the flavour is on point! Do you have any suggestions for me to preserve that gorgeous juice? I used exactly 6 cups, and I’m thinking once I sautéed it, I should have crammed more collards in, and filled up the stock to the almost full line.... what do you think? Fantastic recipe! We are from GA, but live in Canada and this brings us back home at the holidays! Thank you!!

      Reply
      • Gary

        October 06, 2018 at 8:23 am

        Glad you liked the recipe! My guess is that your IP wasn't sealed properly since it was whistling. We've never had a problem with liquid being left, there's usually PLENTY!

        Reply
        • Mel

          January 01, 2019 at 1:07 pm

          5 stars
          Angie,
          This is how I made it also. I improvised for New Year’s Day and sautéed them also.

          Reply
    30. Jordan

      November 19, 2018 at 6:32 pm

      So 45mins high pressure seems like alot what am I missing? Veggies take like 4mins

      Reply
      • Gary

        November 20, 2018 at 11:40 am

        Southern-style collards are typically cooked for much long. For instance, when done on the stovetop, I will cook them for at least 2 1/2 hours.

        Reply
    31. Julie Martin

      January 01, 2019 at 6:53 pm

      5 stars
      I recently bought an Instant Pot, so this is the third thing I've tried in it (yogurt, brown rice). I didn't have a smoked turkey wing, so used andouille chicken sausage instead. I used homemade chicken stock, and wasn't sure about whether to add salt. My husband, a collards connoisseur, added exactly 2 tsp. of salt to the pot once they were cooked, the amount you suggested adding for low sodium stock.
      Wow. These collards were fantastic The consistency provided that literal melt-in-your-mouth flavor.
      Thank you for the step-by-step photos on removing the stems (I have always just ripped off the leaves, but this is a much easier technique) and the video. Helpful for someone new to the Instant Pot.

      Reply
      • Gary

        January 03, 2019 at 9:52 am

        Thanks for the great feedback, Julie! Really glad you enjoyed the recipe.

        Reply
    32. Amy Walker

      January 02, 2019 at 7:43 pm

      5 stars
      Great recipe. Super easy in the IP.

      Reply
      • Gary

        January 03, 2019 at 9:51 am

        Thanks Amy!

        Reply
    33. Kim

      January 10, 2019 at 5:14 pm

      5 stars
      Delicious and easy. Wow!

      Reply
    34. MN Karen

      January 11, 2019 at 10:01 am

      5 stars
      Yum! Fantastic! No more cooking my collards for hours on the stove. I couldn't find smoked turkey wings, but did find smoked turkey drumsticks. I was concerned about all the bits of bones and sharp pieces in the turkey drum, so I loosely wrapped it in cheesecloth before putting in the IP. That way I could lift it out and pick through the meat without any dangerous pieces of tendon (or whatever those things are in the legs!) getting into my collards. This recipe is a keeper. And what a great way to have greens without that pot cooking all day, especially in the summer heat! Thanks!

      Reply
    35. Missy

      February 13, 2019 at 11:38 am

      Are you using fully cooked or partially cooked smoked meat?

      Reply
      • Gary

        February 13, 2019 at 11:41 am

        I am under the impression that all store-bought smoked meats are fully-cooked. Is that not the case?

        Reply
    36. Wonda

      February 28, 2019 at 10:15 am

      5 stars
      Best and easiest collard greens recipe I have ever made.

      Reply
    37. Cheryl

      March 31, 2019 at 5:47 pm

      5 stars
      A lovely lady from South Alabama taught me how to cook collards when I lived in Georgia and she always uses smoked turkey (legs, wings, necks...whatever is available) and it was a labor of love for sure! I saw collards at Kroger today and decided to experiment with my Instant Pot. I had smoked turkey legs in the freezer so I cooked them in chicken bone broth first (great flavorful broth I am totally addicted to using now!) since they were frozen. After they finished, I put the collards in, added the turkey and the broth they cooked in. BAM! Lovely, perfect Southern collards in 60 minutes! This is definitely my "go to" collard recipe from now on out!

      Reply
    38. Karan

      April 27, 2019 at 10:33 am

      I will try the smoked turkey! Down South where I live, we always cook bacon as the seasoning for our greens. I also cook collards differently than the turnip greens. For collards, I cook about 5 pcs of bacon in some saved bacon grease with a small amount of onion on the Saute setting. Then add the dry greens to the bacon and stir until the greens are broken down. They will get soft and turn darker green. Add salt, sugar, and chicken broth. I like my collard greens in less liquid than I do the turnip greens so I do not cover the collards totally. Put the lid on the IP and cook about 4 mins. The longest part of the cook time is the prep of the greens. Total actual cooking time after greens are clean is about 10-15 minutes for two large bunches of greens. For Turnip greens, I do not sauté the greens because turnips are not as tough as the collards and take less time to cook.

      Reply
    39. Karan

      April 27, 2019 at 10:36 am

      Need to clarify. I only use a touch of sugar in the collards if they are big leaves which means they are more mature which can give them a more bitter taste. I do add sugar to the turnip greens. I like them sweeter and the collards more savory.

      Reply
    40. Jen

      August 04, 2019 at 8:58 pm

      5 stars
      This is the second food I cooked in my new Instant Pot. I used a smoked turkey leg. My husband, who wasn't impressed with the Instant Pot initially, declared it totally worth every penny because of your collard greens. Thank you. 🙂

      Reply
    41. salliemae

      September 19, 2019 at 7:01 pm

      Any of you that have cooked turnip/mixed greens; how long do you cook them?

      Reply
    42. Angela

      November 10, 2019 at 12:48 pm

      5 stars
      Was looking for a great collard greens recipe to serve for Thanksgiving, this sounds perfect! Do you know how many servings 2lb of greens this will serve? Have about 20 people coming for Thanksgiving dinner.

      Reply
      • Gary White

        November 11, 2019 at 8:40 am

        It really depends on how much each person will eat. Do all 20 people LOVE collards? Will they have a large serving, or will there be several who will pass and only take a small serving? If most guests will eat small servings, 2 lbs will be plenty. However, if each person will take a large serving and/or go back for more, you may want to cook two batches.

        Reply
    43. Marlena

      November 23, 2019 at 1:00 am

      Hi...I'm looking to try this recipe with mustard greens instead (or maybe even a combo of collards and mustards)...wondering if you'd suggest the same or perhaps a shorter cooking time. Please let me know. Thank you!

      Reply
      • Gary White

        November 23, 2019 at 9:00 am

        Mustard greens and turnip greens mix well together and have similar cook times, but I do not recommend mixing mustard and collard greens. Collard greens have a much longer cook time than mustard greens. I have not tested this recipe with mustard greens, so it is hard to advise on a cook time, but the cook time would need to be greatly reduced.

        Reply
    44. Sharon Ganther

      November 27, 2019 at 5:31 pm

      how long do you cook the turnip and mustered greens

      Reply
      • Gary White

        November 28, 2019 at 11:54 am

        We have not tested this with turnip or mustard greens, so we cannot advise on a cook time.

        Reply
    45. Walter White

      November 28, 2019 at 12:09 pm

      5 stars
      My first time pressure cooking collars, but have always used smoked Turkey legs .
      I enjoy your page and will use it more often. Thank you.

      Reply
    46. Watty

      December 03, 2019 at 1:03 pm

      4 stars
      Thank you so much for the recipe! I have failed a couple of times at this, but now I have it down! I use the broth, the pepper, and the turkey wing and cook it for 45 minutes, then open the instant pot and toss the greens in and cook them for the last 15 minutes. We like them with the stems, and they come out perfectly every time now! TY TY TY!

      Reply
    47. Linda

      January 01, 2020 at 1:50 pm

      5 stars
      I cooked these today. They turned out very good!
      Thanks for the recipe.

      Reply
    48. Greg Moody

      February 16, 2020 at 11:40 am

      5 stars
      Great recipe!!!

      Reply
    49. Ran

      March 07, 2020 at 4:15 pm

      5 stars
      Tasty tasty and good

      Reply
    50. Glenda

      March 31, 2020 at 11:29 am

      5 stars
      I’ve cooked my greens like this about five times from your recipe and they are absolutely delicious! Thank you!

      Reply
    51. Angela Watts

      May 11, 2020 at 4:38 pm

      4 stars
      This is my go to now, especially when my husband makes catfish!

      I leave the greens out and cook the broth with the smoked turkey drumstick, cook it for 45 minutes, immediately release and then toss the greens in for 10 minutes. We like the stems on and to not have them really mushy. I didn't grow up eating them in my Asian household, but I love them like this! Thank you!

      Reply
    52. Susan Hissam Greene

      June 10, 2020 at 9:10 am

      5 stars
      Great recipe! I make a vegan version using veggie broth and no meat. I add a little granulated garlic, red pepper flakes, a dash of white vinegar, a touch of sugar, and freshly ground pepper. I cook mine on high pressure for 17 minutes and they come out perfectly with a little bite to them.

      Reply
    53. Shayla Davis

      July 29, 2020 at 5:30 pm

      How many Smoked turkey legs would you suggest if I used that instead.

      Reply
      • Gary White

        July 30, 2020 at 10:06 am

        One leg should be plenty, they're huge!

        Reply
    54. AG

      November 21, 2020 at 7:43 pm

      5 stars
      So good!

      Reply
    55. Girtha

      November 27, 2020 at 8:49 am

      5 stars
      My mother taught me how to cut up, clean and cook collard greens the old fashioned way. This process took hours from start to finish so we only had greens on special occassions and holidays. Once I discovered shredded collard green in my local grocery store's produce section and your recipe for cooking them in the InstaPot, we enjoy them a lot more often and they've never tasted better!

      Reply
    56. Elisabeth Thompson

      November 28, 2020 at 3:40 pm

      5 stars
      Will never make collard greens any other way! So easy and delicious!

      Reply
    57. George

      December 12, 2020 at 12:33 pm

      4 stars
      Great flavor but you need to update the prep time. There's just a five- minute difference between the cooking time and total time. Washing collards properly takes a lot longer.

      Reply
    58. WILL GIBBONS

      December 15, 2020 at 12:35 pm

      Hi Chef Gary,

      thanks for this recipe and your comments. I'm the cook (a white male) in my family, who are all Black females. They always tell me the pressure cooked collards are not soft enough. On the other hand, I've never come across a recipe like yours, that called for 60 min. pressure cooking, most say 25 min. So, I'm going to give this recipe a shot, and I'll let you know what my (soulfood) discriminating female relatives say, Lol.

      Reply
      • Gary White

        December 15, 2020 at 1:24 pm

        Now I'm very curious what the results will be!

        A little sidenote... when I cook them for my mom, I also add a piece or two of pork seasoning meat (I prefer smoked neck bones and/or smoked pig tails). I also allow for a natural pressure release because I believe the greens will absorb some of the pot liquor once they're done cooking. I need to update the recipe with these tips, so thank you for bringing this to the forefront of my to-do list.

        Reply
    59. sue

      June 08, 2021 at 8:59 am

      5 stars
      DELISH!!!! & SO EASY!!

      Reply
    60. Shelly

      January 28, 2022 at 12:45 pm

      5 stars
      This is my go to recipe.

      Reply
    61. Kim

      October 31, 2022 at 6:38 pm

      5 stars
      Excellent. So glad to now have a quick way to make greens. I add all of the stuff I normally add to “put my food in them.” That would be onion, garlic, smoked Turkey legs (I then remove the bone and shred the meat and mix it all throughout the greens), red pepper flakes, Cajun seasoning, vinegar, etc.

      Reply

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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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