Collard Greens Pressure Cooker Method
Discover the ultimate way to enjoy tender, flavorful collard greens with this quick and easy Pressure Cooker Collard Greens recipe. Perfectly seasoned with smoky turkey or ham, a touch of apple cider vinegar, and a hint of sweetness from brown sugar, this dish combines Southern soul food tradition with modern convenience. Using a pressure cooker slashes cooking time while still delivering melt-in-your-mouth greens infused with rich, savory broth. Aromatics like onion and garlic add depth, while red pepper flakes bring just the right amount of heat. Whether you’re pairing it with cornbread or serving it alongside your favorite main course, this nutrient-packed, crowd-pleasing side dish is sure to become a family favorite.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 bunches collard greens
- 1 piece smoked turkey leg or ham hock
- 4 cups chicken broth
- 1 large onion
- 4 cloves garlic cloves
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
Instructions
Wash the collard greens thoroughly to remove any dirt or grit. Trim the tough stems and slice the leaves into 1-inch-wide ribbons.
Peel and chop the onion into small pieces. Mince the garlic cloves.
Set the pressure cooker to 'Sauté' mode and add olive oil. Once hot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until aromatic and softened.
Add the smoked turkey leg or ham hock to the pressure cooker, stirring it into the onion and garlic mixture.
Pour in the chicken broth and deglaze the bottom of the pot, scraping up any browned bits with a spatula.
Add the collard greens to the pot in batches, stirring to let them wilt slightly before adding more.
Stir in the apple cider vinegar, brown sugar, red pepper flakes, salt, and black pepper to evenly distribute the flavors.
Lock the lid onto the pressure cooker and set it to 'Manual' or 'Pressure Cook' mode at high pressure for 15 minutes.
Once the cooking time is complete, perform a natural pressure release for 10 minutes, then carefully release any remaining pressure using the quick release function.
Open the lid and use tongs to remove the smoked turkey leg or ham hock. Shred the meat off the bone and return it to the pot, discarding the bones.
Taste the collard greens and adjust seasoning if necessary. Serve warm as a side dish or enjoy on its own.
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.2 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
