I didn't grow up eating collard greens, but I've come to really appreciate them, especially when traveling through the South. South Carolina, in particular, knows how to do them right: rich, smoky, tangy, and deeply savory. After tasting some at a roadside diner outside of Charleston a few years ago, I was hooked.
The traditional version simmers low and slow for hours, but when I'm cooking in the RV, I need fast and flavorful. This version uses the pressure cooker to speed things up without sacrificing that slow-cooked taste.
I LOVE my Ninja Foodi Air Fryer Pressure Cooker Combo. It's seriously one of my favorite kitchen tools, especially for RV living. When you're cooking in a small space, having one appliance that can do it all-pressure cook, air fry, steam, bake, broil, and more-is a total game changer. It saves space, cuts down on clutter, and allows me to create just about anything without hauling out a bunch of gear.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
A South Carolina Staple
Collard greens aren't just a side dish in South Carolina-they're a part of the state's identity. Rooted in Gullah-Geechee traditions brought over by enslaved Africans, collard greens became a staple of Lowcountry cooking thanks to their hearty nature and year-round availability. They even earned the title of official state vegetable back in 2011.
Traditionally slow-simmered with pork and seasoned just right, they show up on holiday tables, barbecue plates, and just about every Southern soul food spread you can imagine.
Why You'll Love This Recipe
- Fast, flavorful, and hearty. All the comfort of slow-simmered greens in just over 30 minutes.
- One-pot wonder. Bacon, aromatics, broth, and greens come together in a single pot.
- Big flavor, minimal fuss. No need to babysit a simmering pot all afternoon.
- Customizable heat and seasoning. Add more vinegar, toss in hot sauce, or dial up the red pepper flakes to make it your own.
They are smoky, garlicky, and just a little bit spicy. The bacon gives them depth, and a touch of brown sugar and vinegar brings balance.
What Makes This Recipe Special?
This isn't just a pot of greens. It's a dish with layers-salty, savory, tangy, and a little sweet. The texture is soft but not mushy, with the greens holding their shape and soaking up every bit of that flavorful broth. If you've never been a fan of collards, this version might just change your mind.
Quick Pressure Cooker Collard Greens Recipe
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Collard Greens- They're the heart of the dish. Sturdy and slightly bitter, collards soak up flavor like a sponge and get silky-tender when simmered.
- Thick-Cut Bacon-Bacon does double duty here: it adds fat for sautéing and infuses the greens with smoky, savory depth. Every bite carries a bit of that rich, meaty flavor.
- Onion- Sautéed until soft, onion brings sweetness and helps round out the salty, smoky notes from the bacon and broth.
- Garlic- Garlic adds a warm, earthy kick that deepens the flavor base. Thinly slicing it helps it melt right into the greens.
- Chicken Broth (or Water + Bouillon)- This is your cooking liquid - the base of that legendary pot liquor. It adds body and richness that plain water just can't match.
- Apple Cider Vinegar- Just a splash at the end wakes up the dish. It cuts through the richness and balances the greens' natural bitterness.
- Red Pepper Flakes- A touch of heat to keep things interesting. Adjust depending on how bold you're feeling.
- Brown Sugar- A subtle sweet note that balances the vinegar and spice, and complements the smokiness of the bacon. It doesn't make the dish sweet - just well-rounded.
- Salt- Essential for bringing all the flavors into focus. Add gradually, especially if your broth or bacon is already salty.
- Black Pepper- Adds just enough bite without overwhelming the other flavors.
- Smoked Paprika- Gives a little extra depth and reinforces that smoky flavor.
Optional Garnishes:
- Hot sauce
- Additional apple cider vinegar
- Pepper vinegar
- Chopped green onions
Instructions
Prepare the Collard Greens
Wash collards thoroughly under cold water to remove any grit.
Remove the tough stems by folding each leaf and slicing out the center rib.
Stack several leaves, roll them up. Slice the roll in half lengthwise and then slice the two halves into 1-inch-wide strips.
Sauté the Bacon and Aromatics
Set your pressure cooker to the Sauté function.
Cook chopped bacon until starting to crisp, about 5-7 minutes.
Add the diced onion and cook until soft, about 3-4 minutes.
Stir in garlic, red pepper flakes, and smoked paprika. Cook 30-60 seconds, just until fragrant.
Pressure Cook the Greens
Add the sliced collard greens in batches, letting each batch wilt slightly.
Pour in the broth, vinegar, and brown sugar. Stir and scrape up any browned bits from the bottom.
Season with salt and pepper.
Lock the lid and set it to high pressure for 25 minutes (very tender) or 20 minutes (slightly firmer).
Release and Serve
Let pressure release naturally for 10 minutes, then quick release the rest.
Open the lid carefully. Stir, taste, and adjust seasoning if needed.
Serve hot with your favorite garnishes.
Tips for Success
- Wash thoroughly. Collards are notorious for holding onto grit. Wash well or soak in several changes of water.
- Use thick-cut bacon. It gives the best texture and flavor in the finished dish.
- Don't skip the acid. Vinegar brightens and balances the richness of the greens.
- Want a meatless version? Swap the bacon for olive oil and use vegetable broth plus a dash of liquid smoke.
Storage Tip: Store leftovers in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
What to serve with Pressure Cooker Collard Greens
These quick collard greens are the perfect Southern-style side dish for everything from weeknight dinners to holiday spreads. I love serving them alongside smoked meats like St. Louis Style Ribs or brisket, but they're also great with fried catfish, pork chops, or even a hearty meatloaf. Add a slice of cornbread to soak up the flavorful broth (aka pot liquor), and you've got a classic comfort meal that never disappoints.
FAQ Section
Are collard greens low-carb?
Yes! Collard Greens are considered a low-carb vegetable. They are a good source of nutrients and can be a healthy addition to a low-carb diet
Can I freeze these?
You can! Let them cool completely, then transfer to a freezer-safe container. Thaw in the fridge and reheat when ready to eat.
What if I don't have bacon?
Ham hocks, smoked turkey legs, or even leftover smoked brisket work well too.
Can I make this in a slow cooker instead?
Sure-just cook on Low for 6-8 hours or High for about 4 hours. You won't get the same texture, but the flavor will still be great.
Cooking For Two
For years, I was used to cooking for a full table-two growing boys with big appetites, plus my husband and me. Now that we're empty nesters, I've had to rethink the way I cook.
Scaling down recipes isn't always as simple as cutting everything in half, and when we're traveling, our RV fridge just isn't big enough to hold a bunch of leftovers. At the same time, I don't want to give up the meals we've always loved.
That's why I have started to write my recipes both ways-one for a family-sized portion and one designed just for two. Whether you're still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.
Final Thoughts
These pressure cooker collard greens are one of those dishes that prove you don't need all day to make something comforting and delicious. Whether you're recreating a Southern classic from the road (like me) or just looking for a new way to get greens on the table, this recipe is easy, satisfying, and full of flavor. If you try it, I'd love to hear what you think-or how you make it your own.
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
DID YOU MAKE THIS RECIPE?
I'd love to know how it turned out! Leave a review or snap a quick photo and tag me on Facebook.
Every time you share one of my recipes, it helps me grow this blog-and I'm so grateful for your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Pressure Cooker Collard Greens
Equipment
- Pressure Cooker
Ingredients
- 2 large bunches collard greens about 2-3 pounds
- 8 oz bacon chopped (thick-cut preferred)
- 1 large onion diced
- 4 garlic cloves thinly sliced
- 3 cups chicken broth or water mixed with 3 teaspoons Chicken Bullion
- 1 tablespoon apple cider vinegar
- ½-1 teaspoon red pepper flakes adjust to taste
- 1 tablespoon brown sugar
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
Optional Garnishes:
- Hot sauce
- Additional apple cider vinegar
- Pepper vinegar
- Chopped green onions
Instructions
Prepare the Collard Greens
- Thoroughly wash the collard greens under cold running water to remove any dirt or grit. This is crucial as collards can often be sandy.
- Remove the tough center stems by folding each leaf in half along the stem and pulling the leafy part away from the stem. Alternatively, use a knife to cut along both sides of the stem.
- Stack several leaves on top of each other, roll them up like a cigar, slice in half lengthwise, and then slice into approximately 1-inch wide strips.
Sauté the Bacon and Aromatics
- Turn on your pressure cooker to the Sauté function (or use the Sauté setting on your Ninja Foodi).
- Add the chopped bacon to the pot and cook until it begins to crisp and render its fat, about 5-7 minutes.
- Add the diced onion to the bacon and fat, and sauté until the onion becomes translucent, about 3-4 minutes.
- Add the minced garlic, red pepper flakes, and smoked paprika. Sauté for another 30-60 seconds until fragrant.
Pressure Cook the Greens
- Add the sliced collard greens to the pot. You may need to do this in batches, allowing each addition to wilt slightly to make room for more.
- Pour in the chicken broth, apple cider vinegar, and brown sugar. Stir everything together, making sure to scrape any browned bits from the bottom of the pot.
- Season with salt and black pepper.
- Secure the pressure cooker lid and set the valve to the sealing position.
- Set your pressure cooker to High Pressure for 25 minutes (for very tender greens) or 20 minutes (for slightly firmer greens).
Release and Serve
- When the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid away from your face to avoid the steam.
- Stir the greens and taste for seasoning, adjusting salt, pepper, or heat as needed.
- Serve hot with your choice of optional garnishes.
Notes
Scaled-Down Version (Serves 2)
- 1 small bunch collard greens (about ¾-1 pound)
- 3 oz thick-cut bacon, chopped
- ½ medium onion, diced
- 2 garlic cloves, thinly sliced
- 1 cup chicken broth (or water with 1 teaspoon chicken bouillon)
- 1½ teaspoons apple cider vinegar
- ¼-½ teaspoon red pepper flakes
- 1 teaspoon brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of smoked paprika
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