But otherwise followed the recipe. Now I don’t like to keep secrets from you, but I’ve been playing with an Instant Pot for awhile now behind the blog scenes. I was surprised at how much meat was on those! JW. I suggest 4 or 5 slices of thick cut bacon, chopped, as it will hold up better. Give that version a try. Great tip about the off-cuts of country ham. Heâs ya huge fan of cabbage and we both think collard green taste like the dark outer leaves of cabbage. Yes this was good. Even better flavor, although more expensive. I’m glad you liked them!!  All rights reserved. This recipe is amazing! We like ours doused with hot sauce and served with cornbread. I’m so glad you liked them, Marilyn, and can tweak them to your liking! I’d be afraid reducing it too much wouldn’t provide enough liquid for steam to be created and for the IP to stay at pressure. If I am using the bagged collards do I need to cut them or do anything to them like soak etc? But I was wondering if I could add neck bones or if anyone has tried? Which do I use? Making them “Southern-style” is definitely a game-changer. I have never made Collard Greens. Then add fried thin cornbread to the pot liquor for an after dinner treat!! Yes, bacon is good. Wow! It’s definitely an appliance I use more and more as time goes on. If you haven’t tried pressure cooker collard greens, I … You don’t need to rinse the ham hocks. Just needed to cook for about 10 min instead of 5. Use High. Thanks for the nutritional info! This is one of them. Great tips — thanks so much for sharing, Joe! After I got my Instant Pot, I was doubtful that the flavor could be infused into this dish in such a short time. They would add. Discard the fat. He loves them, a lot. Save the bones in the freezer for a batch of Bone Broth! If you haven’t tried pressure cooker collard greens, I highly recommend it! I also added 4 sliced garlic cloves the last minute of sautéing the onions. My Japanese sister in law asked for the recipe as did my neighbor from New Jersey! ð. A little bit of mapple syrup also makes the trick. When I eat collard greens I think of my mom. The cook time works so well with the collards and the ham hock because they both need a long cook time to become tender. First time I EVER made collards for my husband (who is from Alabama) I used this recipe! There was also a lot of Northern, or Yankee in them too. Home » Sides » Southern Instant Pot Collard Greens. I had some left over greens from a black eyed pea stew I made for NY and this recipe was the perfect way to use them! Add the collard greens to the pot and use a spoon to push them down into the liquid. For 2021, I felt it necessary to do try everything for a better year. I’m not sure how lamb would be, but readers have also mentioned enjoying smoked turkey cuts. You could possibly increase the pressure cook time by a minute or so? So happy you love them! Glad you like them! Turnip greens have long been a favorite vegetable in the South, where cooks save the leaves of the turnip roots and prepare them similarly to collard greens and mustard greens, often with ham or pork.This version contains salt pork, but you can use another kind of pork cut—bacon, streaky bacon (pork belly), ham hocks, hog jowl, smoked pork chops, or similar meat. I made three changes to the recipe based on my personal taste and what I had on hand. Hi Lydia, I have a kitchen scale that I use to weigh things like this, but I find already portioned 16-oz bags of collard greens in the produce section of my grocery store. Just made this, and it was delicious! Your email address will not be published. But I needed to get more flavor from the ham hock, and the only way I saw to do that was to give it a head start in the pressure cooker, then add the greens and cook them with the ham hock for the amount of time it takes to get them to that perfect tenderness. The Instant Pot is a wonderful cooking tool to have, I am a big user of mine. DELICIOUS!! 4sonsrus. And it was a hit. I also want to try way more greens in the pot, cook them down a bit and add more to get more in there–we wanted more!! Just an hour of cooking time! They are in the he pot cooking now. These were just like my mother fixed but faster! I hope that’s helpful! When the family moved to WA State, we became settled in and are still here! Then manually release the remaining steam until the pin in the lid drops. and super cheesy baked macaroni and cheese for your southern thanksgiving dinner! Followed the recipe as written with the exception of the ham hock. I hope that helps! Made this recipe last night. So I would go low on the vinegar until they’re cooked, like someone else suggested. I didn’t add half of what’s in the recipe, but I did cook for 5 minutes and the texture was perfect. washed, and chopped (or 1 or 2 10 oz bags of pre-washed and chopped). Yummm. No self-respecting Southerner would ever put that in collard greens. Thanks again! I put it on “normal” (medium). I don’t think you would need to double the other ingredients. I would at least halve the sugar and vinegar if I made this again! Very flavorful and we enjoyed it a lot with some Pressure cooker cooked Dominican beans. Thanks for letting me know how it went. My husband has had a LOT of collards in his lifetime and he said hands down these were the best. You will still get a nice smoky flavor. I know it sounds like barely any time but the Instant Pot makes quick work of them. Other than potentially rinsing them if needed, just throw them right in! As an 80 year old Southern cook, it is best to cut your greens before you rinse them. ð. Iâve been making New Years Day collards for decades and these are the best ever! My boyfriend absolutely loved them and couldnât stop commenting on how good they were. ð. Absolutely delicious and will be my go-to recipe from now on! So you get that sour and that sweet with the roasted sweet potatoes; they’re really fantastic. Resolved: Release in which this issue/RFE has been resolved. I used 6 hammocks and 4 bunches of collard greens to make more. And, Iâve had a lot. Smoked turkey necks are awesome in this recipe! Hi Kristy. Enjoy! These cookies do not store any personal information. This recipe is adapted from the Southern greens side dish at The Loveless Cafe, which were probably the first Southern greens I’d ever eaten. Most recipes in my search said 20-25 minutes but yours says 5 after the sautee. I have to confess tonight I replaced the bacon and ham with the meat from a smoked ham hock. ð. Press the Meat/Stew button (or use dial on Ultra) and use the + or - button to select 35 minutes. If there's excess bacon grease, drain off all but 1 tablespoon. Having said that, you can use bacon if you want. These were very good…and very easy! I used bacon only, no ham, and halved the amount of brown sugar. Last year I tried converting the family greens recipe to cook in IP and had similar experience. If any one had told me that I could have collards this good in under 30 minutes, I would have laughed them out of the house. I have not tested this recipe with mustard greens, so it is hard to advise on a cook time, but the cook time would need to be greatly reduced. amzn_assoc_placement = "adunit0"; Help! Open the lid and remove the ham hock to a bowl. ð. Then put in a salad spinner. Hubby & I are low carb & high fat, and we loved these, with a couple of changes, these fit in perfectly with our way of eating! It is mandatory to procure user consent prior to running these cookies on your website. Also used my slow cooker--two hours on high, then about five hours on low, adding the ham and kale during the last 45 minutes of cooking. I donât know if I just got some good collard greens or if this is how they always taste but rest assured I will be making these again! I added about 3T of salt pork to the onion saute step-because why not? So helpful! This will only need to be simmered until the onion has cooked down. Best and most flavorful way to cook collards…I previously used one of the large countertop oven/roaster…for hours…this has more flavor and is quicker. Glad you like them! Aside from choices of pork and whether or not to cook the rice with the beans, popular variations include adding collard greens or spinach to the dish. I did increase the cooking time to 10 minutes because the pot was pretty full and used NR for about 20 minutes. Iâve never made greens before, Iâve never had them before and this was my first time using my pressure cooker. The Version table provides details related to the release that this issue/RFE will be addressed. That’s a great tip – thank you for sharing! So glad you liked it, Jack! Nutrition note: Only the meat from the ham hock is used in the final result of this collard greens recipe, discarding any bones, tendons, and excess skin. ð. These were amazing!!!! Several readers have used smoked turkey products to great results. I left out the seasoned salt, couldn’t find it and those ham hocks were salty enough. I think it is an acquired taste. These are the best collards I have ever eaten. Everyone that tries it wants the recipe. Then "5" minutes will appear on the display, which will count down until it's done. I’m so happy you like this recipe, Tracy! Used Food Lion Country Ham Bone for Seasoning, turned out AMAZING! So glad you liked this, Betty! This will help extract the flavor from the bone. So glad you like them, and that cooking in your Instant Pot is off to a great start. The soup setting likely will have a default cook time of longer than 5 minutes I’d imagine? I just got my Instant Pot for Christmas and this is my second recipe. That defines my mom and her family perfectly as they were quite Southern in many respects, like cooking, the accent (though not as strong in my mom), religion, and even their use of colloquialisms. But they probably would work just as well with the normal five minutes as they have plenty of time to quickly thaw while the Instant Pot is coming up to pressure. Country ham is also called salt pork. It was absolutely delicious. These turned out amazing! Now I’m probably taking advantage of how prevalent Southern greens are on the menu at restaurants all over Nashville and Asheville (another city we visit frequently). The Instant Pot will take a few minutes to pressurize, during which you may hear a little hissing noise once it's almost there. Tender collard or turnip greens are cooked with a bit of meat, sometimes bacon and/or country ham (more on country ham later), in an AMAZING savory cooking liquid. For those, I’d probably use 1/2 cup plus 1 tablespoon (so 9 tbsp total) of chicken broth and 1/4 cup of the apple cider vinegar. I made two very slight changes. Have made yet hoping to for Christmas, just wondering how you determined 16oz, did you weigh or use frozen. The BEST Collars Greens ever made! To heck with ham hocks…, It was my first time cooking Collard greens I had to use smoked Turkey wings grocery store was out of ham hocks.The greens are delicious thank you for teaching me a fast easy way.Happy New Yearðð. Remove the thick center stem and roughly chop them into large bite-sized pieces. Then cook the onion and move forward with the instructions as written. Make sure the silicone ring is properly in place, then put the lid back on the pot and set the knob to Sealing again. Thanks!! Set the Steam Release Knob to the Sealing position (not on the Ultra). Just the right amount of sweetness and heat. Used reserved bacon fat and cubed ham sandwich meat in place of ham, and added dried onions with the liquid instead of fresh. I also increased the pepper flakes just a bit. Made these for dinner tonight and they were delicious! I’m so glad you liked them, Lynn! If not, cut the time by 1/3 or so. Thanks for the recipe! Hi Cassie, that sounds like it would be delicious! Five stars! Cooked the same amount of time. Or don’t use sugar at all if that’s your preference. ð. I definitely like this recipe. Iâm a southerner and we use brown sugar. Stir. This recipe was on point! Hi Elizabeth! I’ve made this twice now and subbed smoked turkey necks for the ham hocks. I like the idea of removing the first batch, cooking the second batch, then combining. I am in North Carolina and I love collard greens. This recipe is a keeper. We also use third-party cookies that help us analyze and understand how you use this website. Many of the meats they ate were preserved with salt, and they fried many of their foods. Oh man that’s big praise! Smoked turkey sounds great – I’ll have to keep an eye out for turkey necks and give them a try. Collard greens are preferred main substances for pet iguanas. This is my new go to recipe from now on. Press the ". Your email address will not be published. The collards will thaw as the pot warms up. Couldn’t find ham hocks I’m not an ‘early adopter’ by nature, so it took months of seeing Instant Pot recipe after Instant Pot recipe on social media before I worked up the courage to dive on in myself. I also like to use ham hocks (cooked and defatted) or a portion of a picnic ham. (Please double check me on that). Love making these in pressure cooker, really like collards to be tender. How I would modify the method for bacon is to omit the oil, and when the pot is hot (on sauté), add the bacon and cook until enough fat is rendered from it to add the onion. Collard greens need a gentle, slow, luxurious braise in fragrant liquid (rather like a spa treatment), which makes a slow cooker the perfect vessel and method. It reminds me of the beans and hamhocks I used to make (pre keto). I want to try this with kale and add diced potatoes. If you like your greens more southern, omit the extra brown sugar and bacon, and just put a ham bone in the pot. I would recommend natural release. I give this recipe a 3 1/2 because it was good, but just not quite to my familyâs tastes, Hi Mary, thank you for your thorough review! This helps to prevent the “burn” message you might have read about, which displays when the food at the bottom of the pot is too hot/overcooked. Thank you for sharing the recipe. Join the email newsletter to receive five game-changing, reader favorite recipes straight to your inbox. I did not have any ham, so I used 1/3 of a pound of bacon (the fattiest end) and replaced the brown sugar with Lakanto Gold, and added 1 teaspoon of liquid smoke. We made it on New Year’s day, and they were delicious and perfectly cooked. What can you use as a substitute if you don’t have any uncooked bacon nor ham? Thank you so much. ð Happy New Year! ð. Yum. Thank you so much for letting me know how they went! Faster than on the stove! I cook mine for 25 minutes and they are perfect. I like to break it in half to help it cook more. Being a true southern girl, my grandma taught me only to add a medium pinch or two of sugar to cut any bitterness that may occur. You’re welcome, Kim! Collards have long, flat leaves and a mild flavor. I also think in the future, if I have time, I will make the ham stock a day ahead, let it cool and take the fat off, the collards seemed to be a bit oily, but delicious. Perfect recipe! I made my first batch last week, delicious but they were over-cooked at 20 minutes on high. I like the fact that there are parts of the North and the South that I have been exposed to. Those were some gooood greens! I made this for the first time on Thanksgiving. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. This recipe cooked the collard greens to a tenderness that was great, (not overcooked at all), but I did cook my greens 15 minutes instead of the recommended 5 minutes. Very good. So happy you like them, Amanda! If I am using turkey leg and wing, do I treat it just like the ham hock and cook it first? I would just throw in the ham hock along with the collards and other ingredients and maybe increase the cooking time a bit. These are flavorful but to my palate sickly sweet as a dessert. They turned out pretty good. There are a lot of comments to scroll through but there are some from Frederick and Benita re: necks. Thanks for letting me know how it went. I usually let the pressure release naturally as I’m finishing up the rest of dinner, and even leftover portions still have the same great texture. My IP has 3 levels for pressure cooking. They were awesome! I seasoned them with goat butter and brown sugar. Instant Pot Black Eyed Peas I only have frozen collards. It works so well, and now that’s how I will always make my Instant Pot collard greens! Learn how your comment data is processed. Also I really get the purpose of the vinegar and where it sits in the flavor profile, but it was way too much for me so I’ll just do a splash next time. The flavor is much too bland and the texture of the ham will come out wrong. Set the Instant Pot to the Sauté setting (Normal/Med heat). ð. I’m so glad you liked them Robin. While my slow cooker is definitely not going anywhere, the same chuck roast I use in this slow cooker shredded beef takes eight-ish hours on high heat in the slow cooker. Those modifications sound great, Joneice! The stuck on bits will come up from the bottom of the pot very easily. ð. The cornbread takes longer. Couldn't get any pork neck bones, so I substituted ham hocks instead. Be sure to deglaze the pan with a bit of the broth after sautéing the bacon/country ham/onion mixture, as written in the recipe below. Not familiar with that seasoning salt but I blend my own and used that. I’ve made these many times now and have always found them to be tender, never mushy. Carol Mack. Saute for 4-5 minutes, and then add the chopped onion. I have tried many collard greens recipes and this is my favorite so far. Iâll be making collards on a regular basis per my husbandâs request â¤ï¸, You’re very welcome, Stephanie! Do you cook the ham hock first, for how long and with how much liquid? You can find it in most supermarkets. This is a marvelous recipe as the greens donât sit right without vinegar and sugar. Collard greens, turnip greens, or just “greens” as we call them in the south, is a classic southern side dish that goes with everything from ham to chicken fried steak, and it is tradition to make a big pot on New Year’s Day to go along with your Instant Pot Hoppin’ John!. Just flip it over! Thanks for sharing your experience. Tomatoes, tomato paste, or lemon juice will stop dry beans from re-hydrating, leave those ingredients until after the beans are fully cooked. Or do I cook it all together? but a few readers have done it. DELICIOUS!!! Greens. It may not be covered with broth, and that's okay. Hi Kip, I’m so glad you like my 2 stage process! A little longer if the pieces are larger. Required fields are marked *. Rich, flavorful Instant Pot Collard Greens & a ham hock are so delicious! I was wondering what would be the timing if using frozen collards? But opting out of some of these cookies may affect your browsing experience. So, a two-step process is what I came up with. And yes, I agree, I discard the bone and fat, any ham that's left is yummy! The first batch disappeared like magic. With this idea in mind, I wanted to see about adapting other longer cooking favorites, starting with this Southern Instant Pot collard greens. This website uses cookies to improve your experience while you navigate through the website. I also used much less liquid, and went with collard greens instead of turnip greens. You can use many cooking greens interchangeably in recipes like this one, but understanding their differences is helpful. Happy holidays to you and yours, too. (50 points)The textarea shown to the left is named ta in a form named f1.It contains the top 10,000 passwords in order of frequency of use -- each followed by a comma (except the last one). Turnip and collard greens in their raw form are very tough in texture. White sugar in beans, brown in greens. This is an excellent recipe. Those levels are not for pressure cooking. Great recipe, that I wil keep for sure! These Southern greens have a ton of flavor from bacon and ham, and you’ll want to drizzle the cooking liquid on everything! amzn_assoc_ad_type = "smart"; Yes, you can use a frozen ham hock. ð. I used 24 oz of frozen, chopped collards (fresh are hard to find in rural WI.) After all, anything simmered on the stove for 3 hours is going to be better, right? I think I may go back to withholding any vinegar until after the dish is done and I am ready to eat it. Thanks! Well done! how would I go about making this recipe?