Steaming Collards: Pressure Cooker Perfection In Minutes

Cooking collard greens in a pressure cooker is a quick and easy way to prepare this traditional dish without sacrificing its rich, savory taste. The pressure cooker method brings you tender, flavorful collard greens seasoned with smoked turkey, ham hocks, or bacon in a fraction of the usual cooking time.

How to prepare the collard greens for cooking

Preparing collard greens for cooking involves a few simple steps:

Firstly, you'll want to wash the greens thoroughly. Collard greens are often gritty, so it's important to clean them well. You can do this by first giving the leaves a quick rinse under running water to remove any obvious dirt. Then, place them in a large bowl or clean sink and cover them with warm water. Add a couple of teaspoons of salt, which acts as a scrubbing agent, and gently scrub the leaves with your hands. Rinse the collards again to remove the salt and any remaining grit. Repeat this process if the greens are still gritty.

Next, you'll need to remove the tough stems from the collard greens. To do this, lay each leaf upside down and flat on a cutting board. Cut along each side of the stem, dividing the leaf into two halves and removing the stem completely.

Now, you can begin cutting the collard greens into ribbons. Pile the leaf halves into several stacks and roll up each stack lengthwise. Slice each roll into pieces, cutting the collard greens into thin strips or ribbons.

At this point, your collard greens are ready to be cooked! You can follow your favourite recipe or try steaming them in a pressure cooker for a quick and easy side dish.

How to cook the collard greens in the pressure cooker

How to Cook Collard Greens in a Pressure Cooker

Ingredients

• Collard greens (fresh or pre-washed)
• Smoked turkey leg or wings, or ham hocks
• Chicken broth
• Olive oil
• Onion
• Garlic
• Spices (e.g. red pepper flakes, Creole seasoning, salt, and black pepper)
• Apple cider vinegar
• Bacon (optional)

Step-by-Step Guide

Step 1: Prepare the Collard Greens

Start by removing any dirt from the collard greens. You can fill your sink with cold water and soak the greens for about 30 minutes. Then, remove the thickest parts of the stems and chop the leaves into small pieces.

Step 2: Assemble the Ingredients

In your pressure cooker, add the chicken broth, olive oil, onion, garlic, and spices. You can also add apple cider vinegar and bacon for extra flavour.

Step 3: Add the Collard Greens

Place the collard greens into the pressure cooker, pushing them down so they are fully covered by the liquid.

Step 4: Pressure Cook

Secure the lid on your pressure cooker, making sure the valve is set to "sealing." Cook on high pressure for around 20-35 minutes, depending on your desired tenderness.

Step 5: Quick Release and Shred Meat

Once the cooking time is up, do a quick release by switching the valve to "venting." Open the lid and remove the turkey leg or ham hocks. Use forks to shred the meat, returning it to the pressure cooker.

Step 6: Stir and Serve

Finally, add a splash of apple cider vinegar to the collard greens and stir everything together. Serve and enjoy!

How to cook the meat in the pressure cooker

How to Cook Meat in a Pressure Cooker

Ground Meat

Place your trivet or steaming basket into the inner pot. Place your ground meat on the trivet/in the steamer basket. Cook for 6 minutes at high pressure. Use the quick pressure release method.

Frozen Meat

You can cook frozen ground meat in the same way as above, but for 20 minutes.

Pot Roast

For a whole roast, cook on high pressure for 20 minutes per pound of meat. For small chunks, cook on high pressure for 15 minutes per pound of meat. Add at least 1 to 1 1/2 cups of water or stock. You can sear the meat before pressure cooking for extra flavour.

Whole Chicken

Season the chicken to your taste. Place your trivet into the inner pot. Place the seasoned whole chicken on the trivet. Seal the lid of your pressure cooker. Cook for 8 minutes per pound of chicken at high pressure. Use a natural pressure release method for around 10-15 minutes, followed by a quick pressure release.

Frozen Chicken

Cook a frozen whole chicken using the same method as above, but for 45 minutes.

Chicken Breasts

Add 1 1/2 cups of liquid to the inner pot (water or stock). Cook for 8 minutes at high pressure. Use a quick pressure release. For frozen chicken breasts, increase the cooking time to 12 minutes.

Diced Meat

Season your meat and sear it in a little oil using the Sauté function. Add 1 1/2 cups of liquid (water, stock, etc.). Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 minutes (per pound of meat) for small chunks. Use a quick pressure release method.

Pork Ribs

Season the ribs to your taste. Place your trivet in the inner pot and add 1 cup of water. Cook for 20 minutes at high pressure. Use a natural pressure release. Coat the ribs with your favourite BBQ sauce and finish them in a low oven for 15-20 minutes.

Pulled Pork

Cut the meat into consistently sized, large chunks and season to your taste. Use the Sauté function with a little oil to brown the meat. Turn the pressure cooker off before placing the trivet in the inner pot. Add 1 1/2 to 2 cups of liquid. Place the pork on the trivet (or in the steamer basket). Cook at high pressure for around 15 minutes per pound of pork.

How to store the collard greens

Collard greens are a nutritious green, leafy vegetable that can be stored in several ways, depending on when you plan on using them. Here are some detailed instructions on how to store collard greens:

Storing Fresh Collard Greens:

• Do not wash the collard greens before storing. Introducing water to the greens can promote decay and reduce their freshness.
• Place the collard greens in an airtight plastic bag. Push out as much air as possible before sealing. Collard greens will become wilted if left uncovered, as they tend to get dehydrated.
• Refrigerate the collard greens in the crisper drawer of your refrigerator. Use them within 5 to 7 days of storage. Check on the collard greens daily to ensure they are still suitable for consumption.
• Wash the collard greens thoroughly before preparing or cooking, as they tend to be relatively dirty and gritty.

Storing Collard Greens in the Freezer:

• Wash the collard greens thoroughly before storing in the freezer. Soak the leaves in a bowl or sink of water or wash them under running water to remove all grit and dirt.
• Cut up the collard greens by separating the stems from the leaves. This allows for smaller pieces that will cook faster. Cut the leaves into your desired shape—many people like to cut them into strips.
• Blanch the collard greens by placing them in boiling water for about three minutes. This will cook the greens slightly while retaining their bright green colour.
• After blanching, immediately place the collard greens in an ice water bath for a minute or two to stop the cooking process.
• Dry off any excess moisture from the blanched collard greens and place them in an airtight container or freezer bag. Write the date on the package and place it in the deepest part of your freezer.
• Use the frozen collard greens within 10 to 12 months. Collard greens that have been defrosted and refrozen multiple times will have a shorter shelf life.

How to make the collard greens vegan

Ingredients:

• 2 lbs collard greens
• 1/2 small yellow onion, diced
• 2-3 cups vegetable broth
• 1 teaspoon applewood smoked salt or any kind of smoked salt
• 1/2 teaspoon red pepper flakes
• 3 cloves garlic, minced
• Olive oil
• Optional: Hot sauce, vinegar, fresh tomatoes, red peppers, black pepper

Instructions:

• Coat a large deep skillet or pot with vegetable oil.
• Saute onions until almost tender over medium heat, then add in garlic.
• Cook until onion and garlic are fragrant, about 2-3 minutes.
• Add in vegetable broth.
• Season broth with smoked salt and red pepper flakes.
• Taste and adjust the seasonings if needed.
• Bring to a simmer and reduce heat.
• Add in the greens. The greens will wilt down as they cook.
• Simmer for 1 hour to 1 hour 30 minutes. Do not boil. Add more vegetable broth if needed.
• May need more or less time so be sure to check them after 30-45 minutes. When done, greens will be dark green, tender and will not have a raw taste.
• Add in more smoked salt, black pepper, red pepper flakes and hot sauce, if desired.

Tips:

• Any type of smoked salt can be used.
• Cooking time may vary.
• Add fresh tomatoes and red peppers if desired.
• If you have an Instant Pot, you can use the sauté feature to cook the onion, then garlic. Add the ingredients for the broth and simmer, then turn off the Instant Pot for a moment. Add the greens, seal, and cook at high pressure for 5 minutes. Let the pressure release naturally, then remove the lid. Stir in the vinegar, sun-dried tomatoes and taste for salt.

Frequently asked questions