Pressure Cooker Collard Greens - Southern Style

Large white bowl full of pressure cooker collard greens.

Pressure Cooker Collard Greens - Southern Style

These pressure cooker collard greens are so easy to make that anyone can cook them. But don't let that fool you, their flavor is second to none.

Course Side Dish

Cuisine Southern

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings

Calories 71kcal

Author Gary White

Ingredients

1 lb. bacon chopped into 1-inch pieces
1 yellow onion diced
2 tbsp. apple cider vinegar
1 tsp. red pepper flakes
1 smoked turkey wing
2 lbs. collard greens shredded
2 tsp. sea salt
1 tsp. black pepper

Instructions

Prepping the Collard 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!

Cooking the Greens

Using the high sauté setting, cook bacon until almost crispy, making sure to break it up.
Add the onions, apple cider vinegar, and red pepper flakes, and cook for about 3 minutes, until onions soften.
Then add the smoked turkey wing, chicken broth, salt, black pepper, and collard greens to the pot. Lock the lid, and cook for 60 minutes at high pressure.
Once the cook time is complete, allow the pressure to release naturally.
Unlock and remove the lid. Remove the smoked turkey from the pot and discard the skin and bones. Return the meat to greens and give them a good mix.

Video

Notes

This recipe was updated on March 22, 2024. If you are looking for the previous version, it is listed below. There are two main differences: there is no bacon and you simply add everything to the point in one step.

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.
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.

EXPERT TIPS

If necessary, pack the shredded collard greens tightly into the pressure cooker to ensure they fit.
Adjust the amount of red pepper flakes to suit your desired level of spiciness.
For an extra smoky flavor, you can use smoked neck bones instead of a turkey wing.

FAQS

Can I use other types of greens for this recipe? Yes, you can substitute other sturdy greens such as kale or mustard greens. You will need to adjust the cooking time accordingly based on the toughness of the greens you choose.

How long will the pressure cooker collard greens last in the refrigerator? Stored in an airtight container, they will keep in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Can I make this recipe vegetarian? Yes! Simply omit the bacon and turkey wing, and use vegetable broth instead of chicken broth for a vegetarian version of this dish.

Nutrition