You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
So many different ways to make collard greens! I normally use smoked ham hocks, but since I’m in the middle of another fridge/freezer purge, I wanted to use this chunk of salt pork that I found. It had so much flavor that I didn’t need to add any more salt at the stop. Just be aware that salt pork sticks to the bottom of the pot a lot more than regular bacon. I thought the juices from the onions would be enough to deglaze, but I ended up adding extra liquid to assist it along. I used bourbon today, but you can use broth or plain water if you want to avoid alcohol.
If you are using a ham hock or smoked turkey, the meat will take a little more time to soften. You may want to pressure cook the meat by itself in a cup of broth for about 20 minutes first and then add in the other ingredients and pressure cook for another 10 minutes. I’ve also cooked ham hocks and collards together for 30 minutes. The meat was perfect, but the greens were a bit overcooked.
Bonus Tip: Don’t through the pot juices out! Pot liquor (pot likker, potlikker) is super delicious to sip or to use for making rice or any other dishes.
1 lb salt pork, chopped
1 big onion, sliced
½ TB each: garlic powder, red pepper flakes, black pepper
1 cup chicken broth
1½ oz bourbon whiskey
1 lb collard greens, washed and chopped
3 TB red wine vinegar
1. Heat the pot on sauté and cook the salt pork until mostly cooked through.
2. Add the onion slices and cook until they are just barely softened. Scrape up the bottom bits as you stir, adding extra liquid if needed.
3. Stir in the garlic powder, red pepper flakes, black pepper, and chicken broth and spread the ingredients evenly across the bottom of the pot.
4. Add the collard greens and press down. I used a 6qt pot, but if you have the 8qt or 10qt you could probably squeeze in double the amount. Don’t worry if it seems full, the greens will wilt down to nothing. Everything will work out as long as you can still lock the lid.
5. Lock the lid and cook on manual/high for 10 minutes with a 10-minute natural pressure release. Then release any remaining pressure before opening the lid.
6. Add the red wine vinegar, and stir to combine. Taste for seasoning and add any salt if needed.
7. Serve and enjoy!