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!
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 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
Cut away most of the stalk from each leaf. They have a tendency to be tough and bitter.
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.
Stack a large handful of leaves - larger ones on bottom, smaller ones on top.
Roll leaves tightly like a cigar and slice across thinly.
Wash them again! Like I said... A little grit goes a LONG way!
More collard recipes:
★ Did you make these Pressure Cooker Collard Greens? Please give it a star rating below! ★
Pressure Cooker Collard Greens
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
- 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.
- 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
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Jesse
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.
Chef Gary
??? Thanks!
Rebecca
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!
Wonda
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.
Chris
Where do you get smoked turkey wings?
Chef Gary
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.
Alayne
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!
Mike
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?
Angela Watts
Well I just put 4C in and burned up the liquid and ruined it. 🙁
Jason
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.
Tiffany Dudley
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!
Kimber P.
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!
Chef Gary
I'm glad you liked the flavor!
Pat
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.
Chef Gary
The manual setting uses high pressure, so that’s what I would use.
ALI JOHNSON
For manual you press "Pressure Cook." I have the DUO 80 V2, 8 Qt.
Gary White
Yes.
alisa hannifan
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!
Skeeter
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.
Chef Gary
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.
Diane
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.
Wendy
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.
Wendy
Oops *recipe *Instapot not I pot.
Marshelle
If I use ham hammocks, how many should I use? Unfortunately I couldn't find smoked turkey wings anywhere ☹
Chef Gary
I’d say 2 small or 1 large ham hocks. I usually prefer smoked neck bones for a pork seasoning meat.
Diane
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.
Jillian Wallis
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!
LG Harley
Thanks, Chef Gary! Great recipe. I followed the recipe and the greens turned out "melt in your mouth" good! Easy and full of flavor.
Alayne
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.
Delilah
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?
Chef Gary
sorry for the delay... yes, that should work just fine!
Ernestine Mack
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!!!
Michelle
Can't wait to try this! I usually add vinegar to mine when cooked stovetop. Any suggestions Gary on how much I should add?
Chef Gary
I'd say 1 tablespoon is plenty.
Morgan
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.
Valerie Cox
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!!
Amy
Greens are bomb, happy girl! Thanks for the recipe!!
Bo
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!
Tammy
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.
Chef Gary
Maybe use low sodium chicken stock, black pepper, sautéed onions, and garlic. And a splash of apple cider vinegar.
Lisa M
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.
Chef Gary
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!
Pamela
Amazing! Thank you for sharing. They came out perfect!
CJ Myrick
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!
Chef Gary
Thanks CJ! Glad you liked the recipe.
Cynthia
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.
Cathy Wallace
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.
Sheri
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!
Angie
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!!
Gary
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!
Mel
Angie,
This is how I made it also. I improvised for New Year’s Day and sautéed them also.
Jordan
So 45mins high pressure seems like alot what am I missing? Veggies take like 4mins
Gary
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.
Julie Martin
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.
Gary
Thanks for the great feedback, Julie! Really glad you enjoyed the recipe.
Amy Walker
Great recipe. Super easy in the IP.
Gary
Thanks Amy!
Kim
Delicious and easy. Wow!
MN Karen
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!
Missy
Are you using fully cooked or partially cooked smoked meat?
Gary
I am under the impression that all store-bought smoked meats are fully-cooked. Is that not the case?
Wonda
Best and easiest collard greens recipe I have ever made.
Cheryl
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!
Karan
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.
Karan
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.
Jen
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. 🙂
salliemae
Any of you that have cooked turnip/mixed greens; how long do you cook them?
Angela
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.
Gary White
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.
Marlena
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!
Gary White
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.
Sharon Ganther
how long do you cook the turnip and mustered greens
Gary White
We have not tested this with turnip or mustard greens, so we cannot advise on a cook time.
Walter White
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.
Watty
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!
Linda
I cooked these today. They turned out very good!
Thanks for the recipe.
Greg Moody
Great recipe!!!
Ran
Tasty tasty and good
Glenda
I’ve cooked my greens like this about five times from your recipe and they are absolutely delicious! Thank you!
Angela Watts
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!
Susan Hissam Greene
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.
Shayla Davis
How many Smoked turkey legs would you suggest if I used that instead.
Gary White
One leg should be plenty, they're huge!
AG
So good!
Girtha
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!
Elisabeth Thompson
Will never make collard greens any other way! So easy and delicious!
George
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.
WILL GIBBONS
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.
Gary White
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.
sue
DELISH!!!! & SO EASY!!
Shelly
This is my go to recipe.
Kim
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.