1/4

2/4

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90%

By Annessa Brady

Instant Pot Collard Greens

Name: Instant Pot Collard Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound collard greens; 6 ounces thick-cut bacon or slab bacon, diced; 1 cup finely diced yellow onion; 4 garlic cloves, chopped; 1 tablespoon apple cider vinegar; 1/2 cup low-sodium chicken broth; 1/4 teaspoon fine sea salt; 1/4 teaspoon red pepper flakes; 1/4 teaspoon sweet Hungarian paprika; A few good grinds black pepper

8 steps

Prep:10minCook:30min

The twelve minutes of pressure cooking in this easy recipe produces the same soft, silky texture and full flavor as hours on the stovetop.

Updated at: Thu, 17 Aug 2023 09:46:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories237.8 kcal (12%)

Total Fat17.8 g (25%)

Carbs11.3 g (4%)

Sugars3.1 g (3%)

Protein9.9 g (20%)

Sodium431.9 mg (22%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundcollard greens

6 ouncesbacon

thick-cut, or slab bacon, diced

1 cupyellow onion

finely diced

4garlic cloves

chopped

1 tablespoonapple cider vinegar

½ cuplow-sodium chicken broth

¼ teaspoonfine sea salt

¼ teaspoonred pepper flakes

¼ teaspoonsweet hungarian paprika

3black pepper

grinds

Instructions

Step 1

To prepare the greens, cut out and discard the stems. Halve the leaves lengthwise and then cut crosswise into short strips. Wash the cut collards in several changes of water until perfectly clean.

Step 2

Set a 6-quart Instant Pot to the sauté function. Add bacon and cook, stirring frequently, until it's rendered a few tablespoons of fat.

Step 3

Add onion and garlic and cook, stirring frequently, until beginning to soften (just a minute or two). Turn off the heat.

Step 4

Pour in the apple cider vinegar and stir, scraping up any browned bits from the bottom of the pot.

Step 5

Add collards, broth, salt, red pepper flakes, paprika, and black pepper.

Step 6

Position the lid, set vent to sealing position, and set pot to manual, high pressure, 12 minutes. The pot will take a few minutes to come to pressure before starting to count down the cooking time.

Step 7

At the end of cooking, carefully perform an instant pressure release.

Step 8

When steam has fully released, you can open the pot and give the greens a stir to coat them with the bit of silky liquid at the bottom of the pot. They're ready to serve right away.

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