KEY INGREDIENTS
You’ll need a few ingredients to make some fantastic instant pot collard greens.
COLLARDS
Always seek to find fresh collard greens that look healthy. Deep army green, no brown spots, and the leaves should look strong and not wilted are withered. Tuscan kale, turnip greens, and mustard green are great additions or substitutions for collards.
SMOKED TURKEY NECKS
I no longer eat pork, and to make my southern collard greens recipe still has that great smoky, salty flavor that ham hocks provide. I use smoked turkey necks.
YELLOW ONIONS
This is one of my secret ingredients. I’ve had them with and without onions, and the flavor profile is massive. Don’t make greens without an onion. I like to use yellow Spanish onions, but a white onion will work.
VINEGAR
Most people are fans of apple cider vinegar with their collards, but I like to use white distilled vinegar because it takes out the bitterness of the green without the sweet notes in apple cider vinegar.
GARLIC
A little garlic goes a long way to making a great pot of greens.
SEASONING
My favorite collard green seasoning is kosher salt, black pepper, garlic powder, and cayenne pepper. If cayenne pepper is too spicy, you can use red pepper flakes.
HOW TO MAKE INSTANT POT COLLARD GREENS
Can you pressure-cook greens? Absolutely! If you’re ready to impress your family with a delicious pot of southern greens, cook them in a pressure cooker.
Step 1: If you only have a 6-quart instant pot, only cook half of the recipe so that it’ll fit in one pot. The first step is essential, add onion and garlic, cook them on the saute function, add smoked turkey necks and water and cook for 15 minutes.
Step 2: Release the pressure from the pressure cooker, then add collards, salt, black pepper, garlic powder, cayenne, vinegar, and water. Turn the instant pot to cook on high-pressure, lock lid, and pressure cook for 15 minutes.
Step 3: Quickly release the steam to release pressure and stir to break up turkey necks; this will shred the meat and create pure deliciousness in every bite. Taste and adjust seasoning before serving.
Serve the greens over rice with a slice of hot buttered cornbread.
HOW TO STORE COLLARD GREENS
Instant pot collard greens are best served immediately. However, you can make them a day in advance, and the flavors will develop further. Store them in an airtight container for 7 days in the fridge.
You can freeze them for 2 months in a freezer-safe airtight container.
Reheat your southern greens in a medium pot with ¼ cup of pot liquor over medium heat until hot.
INSTANT POT COLLARDS RECIPE TIPS & TRICKS:
Here are some of my top tips and tricks to help you make a delicious instant pot collard greens:
- If you only have a 6-quart instant pot, only cook half of the recipe.
- You can use 4 lbs. of fresh chopped collard greens in a bag to save time.
- Feel free to use your favorite greens: mustard, kale, or turnip greens in place of collards. Also, you can do a blend of all the above greens.
- If you want to make a pot of vegan greens, omit the butter and smoked turkey necks and use 2 teaspoons of liquid hickory smoke with vegetable broth.
- Feel free to use red pepper flakes in place of cayenne. Red pepper flakes add some heat to the dish without overpowering.
- You can use apple cider vinegar instead of white vinegar if you’re looking for a tangy-sweet flavor in your collards.
- If you cannot find smoked turkey necks, use smoked turkey wings, turkey legs, thick-cut bacon, or ham hocks.
- If you use a turkey leg, remove the skin and long cartilage from the leg before serving.
- I usually don’t use chicken broth because the smoked turkey necks will create an amazing smelling and tasting homemade turkey stock, but you can use chicken broth to intensify the flavor.
- If you use chicken broth to bring more flavor. I recommend using a low-sodium chicken broth since the smoked turkey necks or other smoked meats will have tons of sodium.
- Drink the pot liquor (likka). It’s full of nutrients and great for dipping your cornbread in.
