Collard greens are more than just a side dish; they are a cornerstone of Southern cuisine, deeply rooted in tradition and flavor. While often associated with long, slow simmering on the stovetop, the modern kitchen hero – the Instant Pot – revolutionizes this classic. This ingenious appliance allows you to achieve that coveted tender texture and rich, smoky taste in a fraction of the time, without compromising on the authentic, soul-satisfying experience. Say goodbye to bland, watery greens; this recipe, inspired by generations of Southern cooks, delivers perfectly seasoned collards, just like grandma used to make.
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Mastering Instant Pot collard greens is a game-changer for anyone who loves Southern cooking but lacks the hours for traditional methods. This quick-cooking approach is especially beneficial during busy holiday seasons when kitchen time is at a premium. Imagine savoring perfectly cooked, flavorful collard greens alongside your holiday feast, all prepared efficiently with minimal fuss. The Instant Pot doesn’t just save time; it locks in moisture and flavor, creating greens that are incredibly tender and infused with a depth of taste usually reserved for all-day cooking.
No serving of deeply flavored collard greens is truly complete without its perfect companion: a warm, crumbly slice of cornbread. The savory, slightly bitter notes of the greens find their ideal balance with the sweet or savory richness of homemade cornbread, perfect for soaking up every last drop of that delicious pot liquor. Consider pairing this recipe with my Southern Style Homemade Cornbread for an authentic, unforgettable meal.
Table of Contents
Instant Pot Collard Greens Ingredients
Crafting exceptional collard greens begins with selecting the right ingredients. Each component plays a vital role in building the layered flavors that define this beloved Southern dish, especially when utilizing the efficiency of the Instant Pot.
- Collard Greens: The star of our dish. While fresh, whole collard greens offer the most authentic experience, pre-washed and pre-cut varieties can save significant preparation time. When choosing fresh greens, look for vibrant, deep green leaves without yellowing or blemishes. You can also experiment with a mix of greens, such as ¾ collards and ¼ mustard greens, for a slightly different flavor profile and added zest.
- Olive Oil: Used to sauté the aromatics, building the foundational flavor profile of the dish. A good quality olive oil can add a subtle richness without overpowering the other ingredients.
- Smoked Turkey or Ham Hock: This is the secret weapon for imparting that essential smoky depth. Traditionally, ham hocks or salt pork were common, but many families, including mine, have embraced smoked turkey legs or wings as a healthier, equally flavorful alternative. Smoked turkey provides a beautiful, savory aroma and taste that permeates the greens as they cook. Other options include country ham or even bacon, each offering its unique twist on the smoky essence. The key is to use a cured, smoked meat product to get that foundational flavor.
- Broth: Chicken broth is typically used, providing a liquid base that the greens will cook down into, creating the flavorful “pot liquor.” For a richer flavor, you can use homemade chicken broth or even a smoked turkey broth if available. Vegetable broth can be substituted for a vegetarian option, though you’ll need to adjust seasonings to compensate for the lack of meat-derived flavor.
- Onions: A classic aromatic, onions soften and release their sweet, pungent flavor when sautéed, complementing the earthy greens and smoky meat. White or yellow onions work best.
- Garlic: The quintessential aromatic, minced garlic adds a robust, savory kick that brightens the overall flavor of the collards. Freshly minced garlic is always preferred for maximum impact.
- Spices: Seasoning is paramount for collard greens. I highly recommend my Homemade Collard Greens Seasoning or a good quality Creole seasoning. These blends typically include a mix of salt, pepper, garlic powder, onion powder, paprika, and sometimes a hint of cayenne for a subtle warmth. Feel free to use your favorite spice blend, but always taste and adjust as you go to achieve the perfect balance.
How to Select the Best Collard Greens
Choosing high-quality collard greens is the first step to a truly delicious dish. Whether you opt for fresh, whole leaves or convenient pre-washed varieties, knowing what to look for will make a difference in flavor and texture.
For fresh, whole collard greens, seek out leaves that are a deep, vibrant green. Avoid any yellowing, browning, or wilting, as these are signs of age or improper storage. The leaves should feel firm and crisp, not limp or rubbery, indicating freshness and good hydration. Inspect the leaves for any significant holes or tears, which might suggest pest damage. Younger, smaller leaves tend to be more tender and slightly milder in flavor, while larger, older leaves will have a stronger, more robust taste and require longer cooking to become tender.
If you choose pre-washed and pre-cut collard greens, they offer unparalleled convenience but tend to spoil faster than whole, unwashed greens. Keep them refrigerated and plan to use them as soon as possible after purchase to ensure maximum freshness and nutritional value. Always check the expiration date on the package.
How to Wash Collard Greens for Perfect Southern Flavor
Properly cleaning collard greens is crucial to remove grit and ensure a pleasant eating experience. This step, though sometimes time-consuming, is non-negotiable for a truly authentic Southern dish. If you’re not using pre-washed and pre-cut greens, here’s a thorough method:
- Prepare the Leaves: Begin by carefully cutting or tearing the leaves away from their tough, fibrous stems. The stems themselves are too chewy for most recipes. You can do this by folding each leaf in half lengthwise and slicing along the stem, or simply tearing the leafy part away by hand. Discard the stems.
- Initial Rinse: Give each individual leaf a quick rinse under cold running water. This helps remove any loose dirt, sand, or debris that might be clinging to the surface before a deeper soak.
- Submerge and Soak: Fill a large bowl, basin, or a clean kitchen sink with plenty of cold water. Fully submerge all the collard green leaves. Gently swish them around with your hands, allowing any embedded dirt and grit to dislodge and sink to the bottom. Let the greens soak for about 5-10 minutes; this helps loosen any stubborn particles.
- Rinse and Repeat: This is a critical step. Instead of pouring the water out with the greens still in it (which would just redeposit the dirt onto them), lift the greens out of the water, leaving the dirty water and grit behind. Drain the dirty water, then refill the bowl or sink with fresh, clean cold water. Repeat the soaking and swishing process 2-3 times, or until the water remains completely clear and free of any visible dirt or sand after the greens have been removed. This thoroughness is key to grit-free collards.
- Dry the Greens: Once thoroughly washed, gently shake off any excess water from the leaves. For an extra step, you can pat them dry with clean paper towels or use a salad spinner to remove more moisture, though this isn’t strictly necessary for Instant Pot cooking as the greens will cook down in liquid.
- Optional Cleaning Boost: For an extra layer of cleaning, especially if you’re concerned about bacteria or pesticide residues, add a splash of white vinegar (about ¼ cup per sinkful) or a teaspoon of baking soda to the soaking water. These ingredients can help break down and remove unwanted substances, but always follow with thorough plain water rinses.
For more helpful visual guidance and tips, you can explore resources like How to Clean Collard Greens.
How to Make Instant Pot Southern Collard Greens
Achieving tender, smoky Southern collard greens in your Instant Pot is surprisingly straightforward. This method condenses hours of simmering into a quick and efficient cooking process, delivering that deep, comforting flavor you crave.
- Prepare the Greens: Begin by meticulously washing your collard greens to ensure every trace of grit is removed. Once clean, strip the leaves from their tough stems. This can be done by folding the leaf in half and tearing or cutting along the stem. Then, stack the leaves and chop them into bite-sized pieces, roughly 1-2 inches wide. Don’t worry if it looks like a lot; collards cook down significantly.
- Sauté the Aromatics: Turn your Instant Pot to the “Sauté” function (Normal setting). Add the olive oil to the inner pot. Once shimmering, add the chopped white onions and minced garlic. Cook these aromatics for 2-3 minutes, stirring occasionally, until they become fragrant and softened. This step builds the foundational aromatic flavor for your greens.
- Introduce the Smoked Meat: Carefully nestle the smoked turkey leg or ham hock directly into the pot with the sautéed aromatics. This crucial step is where the greens will absorb their deep, smoky character during pressure cooking.
- Layer in the Collard Greens and Liquid: Begin adding the chopped collard greens to the pot. It will look like an overwhelming amount, possibly filling the pot to the brim, but they will wilt down considerably under pressure. Once a good portion is in, pour in the chicken broth, making sure it reaches the bottom. Sprinkle your chosen seasonings, such as Creole seasoning, evenly over the greens. Give everything a good stir, pushing the greens down as much as possible to ensure they are submerged in the broth.
- Pressure Cook to Perfection: Secure the lid onto the Instant Pot, ensuring it’s locked properly. Set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the cooking time to 25 minutes on “High Pressure.” The pot will take some time to come to pressure (typically 10-15 minutes), after which the 25-minute countdown will begin.
- Quick Release the Pressure: Once the cooking cycle is complete, the Instant Pot will beep. Carefully perform a Quick Release by turning the steam release valve to the “Venting” position. Stand back and allow all the steam to escape naturally until the float valve drops down.
- Shred and Finish: With the pressure fully released, carefully open the lid. Remove the smoked turkey leg or ham hock from the pot. Using two forks or your hands (once cooled slightly), pull the tender meat from the bone and shred it. Discard the bone and any tough skin. Return the shredded meat to the pot with the collard greens. Stir everything together.
- Taste and Adjust: This is a vital step. Taste the greens and the “pot liquor” (the flavorful broth at the bottom of the pot). Adjust the seasoning as needed, adding more Creole seasoning, a pinch of salt if necessary (though smoked meat usually provides enough), or a dash of hot sauce or vinegar for an extra kick, based on your preference.
- Serve with Southern Hospitality: Ladle the tender, smoky collard greens into bowls, ensuring each serving includes plenty of that rich, seasoned pot liquor. Serve immediately, ideally alongside warm cornbread, for a truly authentic Southern meal.
Instant Pot Southern Collard Greens Recipe
Brandi Crawford
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Essential Equipment
- Instant Pot (6-Quart or 8-Quart)
- Freezer Soup Molds (optional, for storage)
- Slotted Spoon
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 2 garlic cloves, minced
- 1 pound collard greens trimmed and thoroughly washed, (pre-washed greens can save time. For varied flavor, try a mix of ¾ collards and ¼ mustard greens.)
- 1 smoked turkey leg or turkey wing (about 1 to 1 ½ pounds) (fully cooked, found in most grocery stores. Alternatively, use ham hocks for a traditional flavor.)
- 1 ½ cups chicken broth
- ½ tablespoon Creole Seasoning
Cooking Instructions
- Set your Instant Pot to the Sauté function. Add the olive oil to the pot, allowing it to heat briefly.
- Add the chopped onions and cook for 2-3 minutes until they become translucent and fragrant. Stir in the minced garlic and cook for another minute until aromatic.
- Place half of the thoroughly washed and chopped collard greens into the pot. Nestle the smoked turkey leg (or ham hock) on top of the greens, then add the remaining collard greens. Don’t worry if the pot seems very full; the greens will significantly wilt down during cooking.
- Pour in the chicken broth and sprinkle the Creole seasoning evenly over the greens. Give everything a gentle stir to combine, ensuring the broth and seasonings are distributed.
- Secure the lid on the Instant Pot and ensure the steam release valve is set to the “Sealing” position.
- Select the “Manual” or “Pressure Cook” function and set the cooking time for 25 minutes on High Pressure.
- Once the cooking cycle is complete, the Instant Pot will beep. Perform a Quick Release of the steam by carefully turning the valve to “Venting.” Wait until the float valve drops completely.
- Open the pot and carefully remove the smoked turkey. Shred the tender meat from the bone, discarding any bones or tough skin, and return the shredded meat to the pot with the collard greens.
- Stir to thoroughly combine all ingredients. Taste the greens and the flavorful pot liquor, adjusting seasonings as needed for your perfect flavor profile. Serve warm and enjoy!
Pro Tips for Best Results
- Alternative Meats: While smoked turkey is a fantastic choice, you can certainly use traditional ham hocks, salt pork, country ham, or even bacon to season your greens. If using bacon, I recommend cooking the bacon in the Instant Pot on the Sauté function first, omitting the olive oil from the recipe, and using the rendered bacon fat to cook your onions. Remove the cooked bacon, crumble it, and stir it back into the collards after they have cooked for added texture and flavor.
- Seasoning to Taste: After the greens have finished cooking, it’s crucial to taste them and the pot liquor. Smoked meats often provide ample saltiness, so I typically don’t add extra salt until I’ve tasted. However, don’t hesitate to add more Creole seasoning or other spices to achieve your desired flavor balance. A dash of red pepper flakes can also add a pleasant warmth.
- Vinegar Finish: For those who love a tangy kick, a splash of white vinegar or apple cider vinegar can be stirred into the collard greens after they have been pressure cooked. My mom swears by this method!
- Doubling the Recipe: Collard greens shrink considerably when cooked. I’ve easily fit 2 pounds of greens in my 6-quart Instant Pot. You can double this recipe, maintaining the same size smoked turkey or opting for one up to half a pound larger. The cooking time for pressure cooking remains the same, as the volume of liquid and density of the greens don’t significantly change the time needed to reach tenderness under pressure. If you have an 8-quart Instant Pot, you can accommodate even more collards!
- Storage and Freezing: Cooked collard greens can be refrigerated for 5-7 days in an airtight container. For longer storage, collards freeze beautifully. I recommend freezing them in sealable plastic bags or freezer-safe containers along with some of their flavorful pot liquor. This ensures the greens remain moist and retain their delicious taste upon defrosting. They can be frozen for up to 10 months.
- Reheating: Thaw frozen collards in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, or in the microwave, adding a splash of broth if they seem dry.
Nutrition
Calories: 151kcal
Carbohydrates: 4g
Protein: 18g
Fat: 2g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for any given recipe, you should calculate the nutritional values with the actual ingredients used in your kitchen, utilizing your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information you rely upon is accurate, complete, and useful for your dietary needs.
Frequently Asked Questions and Expert Tips
Absolutely! Collard greens are a nutritional powerhouse, packed with essential vitamins, minerals, and dietary fiber. A single serving of collards is remarkably low in calories yet high in calcium, and it boasts a similar vitamin profile to popular superfoods like kale. Many nutritional experts argue that collard greens offer a healthier, more nutrient-dense alternative to kale, especially when prepared without excessive fats. They are excellent for bone health, digestion, and provide a wealth of antioxidants. You can learn more about their incredible benefits and why some suggest Ditching Kale for Collard Greens.
Cooking collard greens in the Instant Pot dramatically cuts down on cook time. After the initial sautéing of aromatics, the collard greens typically pressure cook for just 25 minutes on High Pressure. This includes the time it takes for the Instant Pot to come up to pressure, which is usually an additional 10-15 minutes, depending on the volume of ingredients and liquid. Once the cooking cycle is complete, a quick release of the steam is performed, and your greens are ready to serve.
For the best flavor and texture, select collard greens that are a deep, vibrant green with no signs of yellowing, browning, or wilting. Bright, fresh leaves are an indicator of recently harvested greens, which will yield the best taste. The leaves should feel firm and crisp to the touch. Avoid any bunches with visible holes, tears, or signs of pest damage. While whole, fresh greens require more prep (washing and destemming), pre-washed and pre-cut greens are a convenient option. If choosing pre-cut, ensure they are still vibrant and used quickly, as they have a shorter shelf life.
Yes, absolutely! Collard greens dramatically reduce in volume as they cook. What initially appears to be a mountain of greens will wilt down into a manageable amount. My 6-quart Instant Pot can comfortably accommodate up to 2 pounds of greens. When doubling the recipe, you can generally use the same size smoked turkey leg (or slightly larger, up to half a pound more). Importantly, the pressure cooking time of 25 minutes remains the same, as the pressure inside the pot cooks the greens regardless of the increased quantity. If you have an 8-quart Instant Pot, you can easily cook an even larger batch of collards to feed a crowd.
Yes, this recipe can be easily adapted for a vegan or vegetarian diet. To achieve flavorful meatless greens, simply omit the smoked meat (turkey leg or ham hock). To replace the smoky depth, you can add ingredients like a few drops of liquid smoke, smoked paprika, a pinch of red pepper flakes for heat, or vegetable bouillon cubes to the broth. Using a rich vegetable broth as the base is also crucial. Sautéing a bit of chopped mushrooms with the onions and garlic can also add an umami depth that mimics meatiness.
Cooked collard greens are excellent for meal prep. They can be safely stored in an airtight container in the refrigerator for 3-4 days. For extended freshness and to maintain their delicious flavor, it’s highly recommended to store them along with their “pot liquor” – the flavorful cooking broth. This ensures the greens remain moist and tender, preventing them from drying out. They can be reheated gently on the stovetop or in the microwave.
Freezing collard greens is a fantastic way to enjoy them year-round. To freeze, spoon the cooked collards and plenty of their pot liquor into freezer-safe bags or airtight containers. When using bags, press out as much air as possible before sealing to prevent freezer burn. Lay the bags flat to freeze; this helps them freeze evenly and allows for easy stacking. Properly frozen collard greens can maintain their quality for up to 10 months. When ready to use, simply thaw them overnight in the refrigerator and reheat. The broth helps keep them from becoming dry and preserves their robust flavor.
Explore More Greens Recipes
If you love the rich flavors of Southern greens, you’ll want to explore these other delicious recipes for classic and comforting side dishes:
Check out the Best Southern Soul Food Collard Greens Recipes here.
Southern Turnip GreensCollard Greens and Ham HocksSouthern Collard Greens with Smoked TurkeySlow Cooker Crockpot Collard GreensMixed Greens with Collards and Turnips
Sauteed Collard Greens
Indulge in More Southern Recipes
Expand your Southern culinary repertoire with these cherished classics that bring comfort and flavor to any table:
Southern Candied Sweet PotatoesInstant Pot Southern Style Green Beans
Okra and Tomatoes
Instant Pot Cabbage
Southern Style Baked Mac and Cheese
Instant Pot Gumbo
Instant Pot Black Eyed Peas
Southern Potato Salad
Instant Pot Corn on the Cob
Air Fryer Corn on the Cob
Holiday Feast Favorites
Make your holiday meals effortlessly delicious with these Instant Pot and air fryer recipes, perfect for festive gatherings:
Instant Pot Cranberry Sauce
Instant Pot Turkey Breast
Air Fryer Turkey Breast
Click here for a complete listing of Instant Pot Recipes and Southern Soul Food Recipes. You can also find step-by-step video instructions on how to make this recipe here on Youtube.