Instant Pot Collard Greens

Large white bowl full of pressure cooker collard greens.

These Instant Pot collard greens are loaded with bacon, smoked turkey, and rich pot liquor. A Southern side dish that frees up your stovetop and still delivers all-day flavor.

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, about 2 to 3 large bunches
6 cups chicken broth
2 tsp. sea salt
1 tsp. black pepper

Instructions

Cut away most of the stalk from each collard green leaf.
Wash each leaf thoroughly at least twice to remove all grit.
Stack the leaves, roll them tightly like a cigar, and slice across thinly to shred. Wash the shredded greens one more time.
Set the Instant Pot to the high sauté setting. Add the bacon and cook until almost crispy, breaking it up as it cooks.
Add the onion, apple cider vinegar, and red pepper flakes. Cook for about 3 minutes, stirring occasionally, until the onion begins to soften.
Add the smoked turkey wing, chicken broth, salt, black pepper, and collard greens to the pot. Pack the greens in tightly if needed.
Lock the lid and cook at high pressure for 60 minutes.
When the cook time is complete, allow the pressure to release naturally for 15 to 20 minutes.
Open the lid and remove the smoked turkey wing. Discard the skin and bones, then return the meat to the pot. Stir well, taste for seasoning, and serve.

Video

Notes

These greens reheat beautifully and often taste even better the next day.
For a milder version, reduce the red pepper flakes to ½ teaspoon.
For more heat, increase the red pepper flakes to 1 ½ teaspoons.
Smoked neck bones can be used instead of a turkey wing.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freeze with some of the pot liquor for up to 3 months.

Nutrition