Pressure Cooker Collard Greens
These pressure cooker collard greens are a faster take on the Southern classic. Bacon, onions, and garlic add rich flavor, while a quick cook time keeps it simple. Tender, smoky, and ready in under an hour.
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