I’ve fiddled with many ways of cooking collard greens and this is by far the easiest and my favorite.
After all, everything is literally dumped in the pot. No sautéing in steps, no watching a pot stirring, just dump it in your instant pot, turn it on and wait!
When I compared this method with sautéing in steps I found no real difference in taste or quality so why bother?
This may be a popular new years dish but I love it year round. Leftovers make a great healthy lunch and taste even better.
Serving with black eyed peas is a classic for a reason but they are good with so many dishes!
Instant Pot Collard Greens
December 29, 2021
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 4 bunches collard greens
- 1 ham hock, optional
- 2 cups chicken stock (or water if using a ham hock)
- 2 Tablespoons apple cider vinegar
- 1 white onion, diced
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- red pepper chili flakes, to taste
Instructions
- Tear collards off of ribs and tear into pieces (I leave mine medium in size, but you can cut them smaller if you like.)
- Place in instant pot with remaining ingredients.
- Cook on high pressure for 30 minutes. You can do quick pressure release or leave to naturally come down in pressure.
- If cooking with a ham hock remove hock after cooking and remove meat from bone, shred, then add back to collards.
