Tiffany Haney
Collard greens are a Southern staple and a favorite side dish in many homes. They are full of nutrition and flavor, and are super easy to prepare. You can cook them in an electric pressure cooker, like an Instant Pot or MultiPot, which makes quick work of cooking the collard greens. So, can you pressure cook collard greens in a quick pot? The answer is yes!
| Characteristics | Values |
|---|---|
| Cook time | 5-60 minutes |
| Ingredients | Collard greens, bacon, ham, chicken broth, olive oil, apple cider vinegar, brown sugar, spices, smoked turkey wing, salt, black pepper, chicken stock, vegetable broth, vegan butter, garlic, lemon, hot sauce |
| Recipe steps | Rinse and chop collard greens, add oil and bacon, saute, deglaze with chicken broth, add collard greens, pressure cook, season |
| Dish type | Southern-inspired side dish |
| Nutrition | High in vitamins A, C, K, and manganese |
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What You'll Learn
Cooking time: 5-60 minutes depending on the recipe
Yes, you can pressure cook collard greens in a quick pot. The cooking time varies from 5 to 60 minutes, depending on the recipe and the type of pressure cooker used. Here is a step-by-step guide on how to prepare collard greens in an instant pot or pressure cooker:
Preparation:
First, rinse and dry the collard greens. Remove the thick stems and chop the leaves into large, bite-sized pieces. You can also roll the leaves into a tight log and then cut them into strips.
Cooking Process:
Add olive oil or vegetable oil to the instant pot and press the "Saute" button. You can also use bacon grease for added flavour. Once the oil is heated, add chopped bacon, country ham, or any other meat of your choice. Saute for 4-5 minutes, and then add chopped onions. Stir the mixture occasionally to prevent sticking.
Once the bacon is cooked and the onions are golden, deglaze the pot with about one-third cup of chicken broth. You can also use vegetable broth. Use a wooden spoon to scrape up any stuck-on bits from the bottom of the pot.
Now, add the chopped collard greens to the pot and pack them well. Close and lock the lid, ensuring the pressure release valve is set to "sealing". Press the "Manual" or "Pressure Cook" button and set the cooking time.
The cooking time for collard greens in an instant pot or pressure cooker can vary depending on the specific recipe and the desired tenderness of the greens. Here are a few examples:
- 5 Minutes: Set the cooking time for 5 minutes using the Manual button. After the cooking is complete, you can allow the instant pot to naturally release pressure or do a quick release.
- 10 Minutes: This shorter cooking time is recommended for those who prefer their greens with a bit more bite. After cooking, quickly release the pressure and return the instant pot to saute for 2-3 minutes to reduce the liquid slightly.
- 20 Minutes: Lock the lid and cook on high pressure for 20 minutes. Once the cooking time is complete, quickly release the pressure, being careful of the hot steam.
- 25 Minutes: This cooking time is suggested for pressure cooker collard greens with smoked turkey necks or other smoked turkey meat. After cooking, you can naturally release the pressure or use the "quick release" setting.
- 30 Minutes: This cooking time is mentioned for tender greens and smoky bacon in an instant pot or pressure cooker.
- 60 Minutes: For this longer cooking time, add a smoked turkey wing, chicken broth, salt, black pepper, and collard greens to the pot. Lock the lid and cook at high pressure. After cooking, allow the pressure to release naturally before unlocking and removing the lid.
Serving Suggestions:
Once the collard greens are cooked, season them with salt and pepper, or add other seasonings to taste. Some people like to drizzle the cooking liquid on their food, while others prefer to serve the greens with lemon slices, vinegar, or hot sauce.
Tips:
- To save time and energy, buy pre-washed and chopped collard greens.
- Remove the stem ends of the collard greens to reduce bitterness.
- For crockpot or stovetop collard greens, add seasonings at the end for bolder flavours.
- If using a ham hock, you can shred the meat, discard the skin and fat, and stir the meat into the collard greens before serving.
- For a vegan option, use vegetable broth instead of chicken broth and add vegan butter for flavour.
By following these instructions and adjusting the cooking time as needed, you can enjoy delicious and nutritious pressure cooker collard greens as a quick and convenient side dish.
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Natural vs quick pressure release
Collard greens can be cooked in an Instant Pot or pressure cooker. Once the collard greens are cooked, the pressure needs to be released. There are two methods to release the pressure: Natural Pressure Release (NPR or NR) and Quick Pressure Release (QPR or QR).
Natural Pressure Release
A Natural Pressure Release is when the pressure within the Instant Pot is released gradually. This is done by leaving the pressure release switch in the Sealed position when the cook time ends. This lets the pressure release slowly, without any manual intervention. When the pressure is fully released, the float valve will drop and the lid will unlock and open. A natural pressure release is a bit anticlimactic in comparison to a quick pressure release as there is no jet of steam when the release starts. There is also no clear way to tell when the pressure is fully released, and no beep or signal when the lid unlocks. The time it takes for the pressure to release naturally will vary depending on the ingredients and amount of liquid in the pressure cooker. A natural release is perfect for foods that are primarily liquid, like soups, or "foamy" foods, like oatmeal, potatoes, or beans. It is also a good option for foods like roasts, as it allows the food to rest after cooking.
Quick Pressure Release
A Quick Pressure Release is when the pressure within the Instant Pot is released very quickly. This is done by turning the pressure release switch to the Venting position and letting the steam release quickly when the cook time ends. This will result in a strong jet of steam coming from the pressure release valve. This is normal. If drops of liquid or foam start to emerge from the pressure release valve, simply switch the valve back to the Sealed position and use an Intermittent Pressure Release. A quick release is great for quickly stopping the cooking process to prevent overcooking. It is ideal for delicate foods like seafood (salmon, crab, or lobster) and quick-cooking vegetables (broccoli, bok choy, or corn). It is not suitable for food with large liquid volumes or high starch content, as the food may splatter out from the Pressure Release Valve.
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Using an Instant Pot
Yes, you can pressure cook collard greens in an Instant Pot. Here is a step-by-step guide on how to do it:
Firstly, rinse the collard greens and remove the thick centre stem. Chop the leaves into bite-sized pieces. If you want to reduce the bitterness of the greens, you can remove more of the stem ends.
Next, add olive oil, vegetable oil, or bacon grease to your Instant Pot and press the “Saute” button. Once the oil is hot, add chopped bacon and country ham (or another type of meat such as smoked turkey necks or wings, or a ham hock). Saute for around 5 minutes, stirring occasionally, and then add chopped onion if desired.
Once the meat is cooked and the onion is soft and golden, deglaze the pot by adding some chicken broth and scraping up the stuck-on bits from the bottom of the pot. You can also add water and vinegar at this stage if you want to reduce the bitterness of the greens.
Now it's time to add the collard greens. Pack them into the Instant Pot, allowing for adequate space for pressure to build up. Close and lock the lid, ensuring the pressure release valve is set to "sealing".
Press the “Manual” button and set the cooking time. Different recipes recommend cooking times ranging from 5 to 60 minutes, with most suggesting around 20-25 minutes. The longer cooking times are said to make the greens softer.
Once the cooking time is complete, you can either allow the Instant Pot to naturally release the pressure, or you can do a quick release by following the manufacturer's instructions. Be very careful when removing the lid as the steam will be hot enough to scald.
Finally, season the collard greens to taste. You can add salt, fresh ground black pepper, and other spices. Some recipes also include red pepper flakes, garlic powder, brown sugar, and apple cider vinegar. Serve the collard greens with the cooking liquid (also known as "pot liquor") and enjoy!
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Southern-style collard greens
To make Southern-style collard greens in an Instant Pot, start by rinsing the greens and removing the thick centre stems. Roughly chop the leaves into large, bite-sized pieces. Next, add olive oil, chopped bacon, and country ham to the Instant Pot and sauté for 4-5 minutes. Add chopped onion and continue to sauté, stirring occasionally, until the bacon is crispy and the onion is golden. Then, deglaze the pot with about one-third cup of chicken broth and use a wooden spoon to scrape up any stuck-on bits from the bottom of the pot.
Now, add the chopped collard greens to the pot and pack them in well. Close and lock the lid, ensuring the pressure release valve is set to "sealing". Press the “Manual” button and reduce the cooking time to 5 minutes. The Instant Pot will take a few minutes to pressurise and then start counting down. Once the timer goes off, you can either allow the pot to release pressure naturally or do a quick release by flipping the pressure release valve to "venting".
After releasing the pressure, carefully remove the lid and stir everything together. Season with fresh ground black pepper and serve warm, drizzling the delicious cooking liquid over the top.
For a smoky flavour, you can replace the bacon with a smoked turkey wing or neck bones. You can also add extra meatiness by including ham hocks or other pork products. To eliminate any bitterness from the greens, add a splash of apple cider vinegar to the pot and cook the greens thoroughly.
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Collard greens with bacon
Preparation:
Firstly, rinse the collard greens well and remove the thick centre stem. Cut away most of the stalk from each leaf as they tend to be tough and bitter. Stack the leaves, with larger ones on the bottom and smaller ones on top, and roll them tightly. Slice the leaves thinly and rinse again to ensure all grit is removed. Chop the bacon, onion, and smoked turkey wing (if using) into bite-sized pieces.
Cooking Process:
Add olive oil or vegetable oil to the Instant Pot or pressure cooker and press the "`Saute`" button. Once the oil is heated, add the chopped bacon and cook until browned and crispy, stirring occasionally, for about 4-5 minutes. You can also add some chopped country ham at this stage for extra flavour. Then, add the chopped onion and continue sauteing until the onion turns golden.
Next, deglaze the pot by adding about one-third cup of chicken broth and scraping up the stuck-on bits from the bottom of the pot with a wooden spoon. Add the remaining chicken broth, apple cider vinegar, brown sugar, and red pepper flakes (if desired). Stir everything well.
Now, it's time to add the collard greens. Pack the greens into the pot, allowing for adequate space as they will reduce in size during cooking. Close and lock the lid, ensuring the pressure release valve is set to "sealing".
Pressure Cooking:
For an Instant Pot or electric pressure cooker, press the "`Manual`" button and set the cooking time for 20 minutes at high pressure. The pot will take a few minutes to pressurize, and you may hear a hissing noise. Once the timer starts, it will count down until it's done.
Alternatively, for a stovetop pressure cooker, you can reduce the cooking time to 16 minutes at high pressure.
Serving:
Once the cooking is complete, carefully release the pressure and remove the lid, being cautious of the hot steam. Pour the collard greens and the delicious cooking liquid ("pot liquor") into a serving dish. Sprinkle with fresh ground black pepper and serve while warm.
Variations and Substitutions:
You can enhance the flavour by adding a smoked turkey wing, neck bones, or smoked pig tails to the pot along with the chicken broth. For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. If you don't have collard greens, you can substitute them with turnip greens, mustard greens, or kale, adjusting the cooking time accordingly.
Enjoy your hearty and flavourful collard greens with bacon!
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Frequently asked questions
Yes, you can pressure cook collard greens in a quick pot or instant pot.
Cooking collard greens in an instant pot or pressure cooker takes around 20-30 minutes.
You will need collard greens, bacon, chicken broth, apple cider vinegar, brown sugar, and spices. You can also add ham, ham hock, or smoked turkey wings.
First, rinse and chop the collard greens. Then, add olive oil and bacon to the instant pot and saute for 4-5 minutes. Add the chopped onion and stir. Deglaze the pot with chicken broth. Add the collard greens, lock the lid, and cook on high pressure for 20-25 minutes. Quick release the pressure, season with salt and pepper, and serve.
Cooking collard greens in an instant pot reduces the cooking time by about half compared to traditional methods. It also tenderizes the greens, making them more palatable and edible year-round.
