Pressure Cooker Collard Greens Recipes
PRESSURE COOKER COLLARD GREENS
Southern-style greens in just over an hour!
Provided by Gary White
Categories Side Dish
Time 1h20m
Number Of Ingredients 4
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
COLLARD GREENS - PRESSURE COOKER METHOD
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
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.
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Ratings 8Calories 170 per servingCategory Side Dish
- Heat Instant Pot on saute settings (High) and once display reads “Hot” add olive oil and brown the smoked turkey about 2 minutes per side. Remove and set aside.
- Add the sliced onions and saute 2-3 minutes. Add the garlic, plus half the spice mix (salt, pepper, and red pepper flakes). Mix well.
- Add the chicken stock and deglaze the bottom of the pan by scrubbing the bottom with a wooden spoon.
- Add the bourbon, cider vinegar, maple syrup, and the remaining spices including the black garlic salt if using. Mix well.
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