Pressure Cooker Collard Greens Recipes

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COLLARD GREENS - PRESSURE COOKER METHOD



Collard Greens - Pressure Cooker Method image

I found this recipe on the Atlanta Journal-Constituition website. However, the original recipe did not include amounts of the ingreedients. That tells me that the recipe is forgiving - feel free to adjust it to your own tast. Pressure cooking makes the collards velvety without bitterness and takes only 20 minutes.

Provided by Marsha Mazz

Categories     Collard Greens

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 bunch fresh collard greens
1/2 cup chicken broth
2 tablespoons olive oil
2 tablespoons tomato puree or 2 tablespoons diced tomatoes
1 small onion, sliced thin
3 minced garlic cloves
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 teaspoon sugar

Steps:

  • Remove the dirt from the collard greens by filling your sink with cold water and soaking them for a 1/2 hour.
  • While the greens are soaking, put the chicken broth, oil, tomato puree, onion, garlic, and vinegar into the bottom of the pressure cooker and stir to combine the ingreedients.
  • Remove the greens from the sink one at a time, disturbing the water as little as possible. The dirt will remain on the bottom and the greens will float to the top.
  • Remove the thickest parts of the stems at the base of the greens and chop the stems nto small pieces. Then, place the greens on top of one another and roll them into cigar-shaped bundles. Cut the greens into one or two inch wide pieces.
  • Toss the greens and stems with the sugar and salt. Then, add them to the pot and toss to coat with the oil mixture.
  • Pressure cook for about 20 minutes.

PRESSURE COOKER COLLARD GREENS



Pressure Cooker Collard Greens image

Southern-style greens in just over an hour!

Provided by Gary White

Categories     Side Dish

Time 1h20m

Number Of Ingredients 4

2 lbs. Shredded Collard Greens
1 Smoked Turkey Wing or 3 Smoked Neck Bones
6 Cups Chicken Broth
1/4 tsp. Red Pepper Flakes

Steps:

  • Add all ingredients to Instant Pot - turkey or neck bones first. (You may need to pack in the greens.)
  • Set manual time for 60 minutes.
  • After cooking is complete, quick release pressure.
  • Mix well - so that meat falls of the bones, removing bones and skin.
  • Serve and enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 71 kcal, Carbohydrate 5 g, Protein 7 g, Fat 2 g, Cholesterol 10 mg, Sodium 57 mg, Fiber 3 g

INSTANT POT® COLLARD GREENS



Instant Pot® Collard Greens image

Quick Southern-style collard greens made in your Instant Pot®.

Provided by Trevor Barrett

Categories     Side Dish     Vegetables     Greens

Time 55m

Yield 6

Number Of Ingredients 6

1 bunch collard greens
4 thick slices bacon, cut into 1-inch pieces
4 cups water
2 tablespoons white vinegar
4 cups chicken broth
salt to taste

Steps:

  • Rinse collard greens; remove and discard thick parts of stems. Chop greens to desired size.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until brown and crisp, about 5 minutes. Turn off Saute function. Pour in water and vinegar. Scrape the bottom of the pot to release stuck bits of bacon. Add collard greens and stir to coat. Pour in chicken broth and season with salt. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 20 minutes. Quick-release remaining steam, according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with more salt if necessary.

Nutrition Facts : Calories 67.9 calories, Carbohydrate 3.5 g, Cholesterol 13 mg, Fat 4.2 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 988.3 mg, Sugar 1 g

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