Southern Instant Pot Collard Greens
These Instant Pot collard greens are a delicious take on a classic Southern side, made with smoked meat and simple seasonings for rich, slow-simmered flavor. A traditional stovetop method is included, and both versions are tender, savory, and mostly hands-off.
Servings: 5 cups
Calories: 134kcal
Equipment
- 6-quart Instant Pot for pressure cooker method
- 4-quart stock pot or Dutch oven for stove method
Ingredients
- 1 tablespoon Oil for sautéing
- ½ medium Onion diced
- 3 cloves Garlic finely grated
- ¼ teaspoon Red Pepper Flakes optional, for heat
- 1 cup Chicken Broth for deglazing
- 1 pound Fresh Collard Greens stems removed and leaves coarsely chopped
- ½ pound Smoked Turkey Wings or Turkey Legs or Smoked Ham Hock
- 1 teaspoon Salt adjust to taste
- ½ teaspoon Black Pepper
- 1 splash Apple Cider Vinegar to taste
Instructions
Instant Pot Collard Greens (see footnotes for stove method)
- Set the Instant Pot to Sauté and heat until the display reads HOT. Add the OIL and heat until shimmering, then add the ONION and cook, stirring occasionally, until softened, about 3–4 minutes.
- Add the GARLIC and RED PEPPER FLAKES and cook for 1 minute to bloom the spices.
- Pour in the CHICKEN BROTH and deglaze the pot by scraping up any browned bits from the bottom, releasing them into the liquid.
- Add half of the COLLARD GREENS to the pot, followed by the SMOKED TURKEY WINGS and more COLLARD GREENS, being mindful not to overfill the max fill line.
- Secure the lid and pressure cook on high for 30 minutes. When the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Remove the SMOKED TURKEY WINGS, shred the meat (discarding the skin and fat), and return it to the pot. Taste and adjust with SALT, BLACK PEPPER, and APPLE CIDER VINEGAR as needed. Stir and serve warm.
Notes
Shop ahead: Collard greens and smoked meats are popular around New Year's week, so buy ahead to ensure availability.
Choosing smoked meat: Traditional collard greens use smoked pork, such as a ham hock, salt pork, smoked turkey wings, or smoked turkey legs. Use what you can based on your grocery store's availability.
Don’t worry if the pot looks full: Collard greens start bulky but shrink significantly as they cook. But also be mindful of the max fill line in the Instant Pot.
How much liquid should I expect? Collard greens release liquid as they cook, especially in the Instant Pot, so the finished greens should be slightly saucy, not dry.
The cooking liquid is part of the dish: The flavorful liquid, often called pot liquor or potlikker, is meant to be served with the greens.
Why season at the end instead of the beginning? Smoked meats release salt as they cook, so seasoning at the end helps prevent overly salty greens.
Why add vinegar at the end? Adding it last keeps the flavor bright and balanced, rather than letting it get lost during cooking.
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Stove Instructions: Heat oil in a 4-quart stock pot or Dutch oven over medium heat. Sauté the onion until softened, about 3–4 minutes, then add the garlic and cook for 1 minute. Stir in red pepper flakes and cook 30 seconds. Deglaze with chicken broth, scraping up browned bits, then add collard greens and smoked turkey wings. Cover loosely and simmer on low for 1 to 1½ hours, stirring occasionally, until greens are tender and not bitter-tasting. Remove the turkey wings, shred the meat (discard skin and fat), return it to the pot, and season with salt, black pepper, and a splash of apple cider vinegar. Serve warm.
Nutrition
Serving: 0.5cup | Calories: 134kcal | Carbohydrates: 8g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 514mg | Potassium: 353mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4588IU | Vitamin C: 34mg | Calcium: 227mg | Iron: 1mg