What Makes This Recipe So Good
Take a trip through almost any town or city in the South and odds are good you’ll find a version of collard greens on several menus. They’re related to cabbage and turnip greens, and they’re a staple in Southern cooking dating back to the earliest enslaved people in the American colonies. Read a little more about the history of collard greens in America here. These leafy greens are absolutely delicious – rich and full of flavor on their own, but versatile enough to be prepared a number of ways. You’ve probably heard about kale being a superfood, but don’t sleep on collard greens! Raw greens aren’t as bitter as raw kale, and both veggies tout a hearty serving of essential vitamins and nutrients like potassium; vitamins A, B, C, and K; zinc; iron; and calcium. Collard greens are traditionally cooked low and slow, braised with ham hock over a couple of hours. With Instant Pot collard greens, you’ll get rich, tender, savory greens in less than 60 minutes. If you’re looking for a great traditional greens recipe, I highly recommend this one from Grandbaby Cakes.
Chef’s Tips
I recommend rinsing the greens before you chop and cook them. In fact, I actually recommend soaking the greens in cold or cool water for at least 10 minutes, and then rinsing them under running water. Whether you’re using bagged greens or not, you’ll typically see a good bit of dirt and grit come off the greens. Be sure to deglaze the Instant Pot after cooking the bacon and onions. “Deglazing” is just that step where you add the chicken broth and scrape up the browned bits of bacon and onion that might be stuck to the bottom of the pot. If you don’t scrape those up, you’ll likely get a “Burn” notice from your pressure cooker. The apple cider vinegar is an important ingredient, so don’t skip it. The acidity in the vinegar will cut down the bitterness from the greens, and it makes a big difference. If you don’t have ACV, white vinegar will work in its place.
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