Side Dishes

Southern Collard Greens

  • Prep 15 mins
  • Total 27 mins
  • Easy
  • Serves 6

This untraditional and relatively quick-cooking recipe for collards combines quick sautéing and a short pressure cook. The quick cooking means that you can have your greens in less than thirty minutes and I like the fresher flavor better as well! You can use collards, kale or mustard greens, or even a combination of all three. 

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 tablespoons olive oil
  • 1 package (4 ounces) diced pancetta or bacon
  • 1 medium onion, peeled, sliced
  • 3-4 bunches young collard greens, stems removed, cleaned, sliced in 1/4-inch ribbons
  • 1/2 cup low-sodium vegetable or chicken broth
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons kosher salt
  • Step 1

    Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes. 

  • Step 2

    After 5 minutes, add oil, pancetta, and onion to the pot. Cook for 8 minutes, or until pancetta is rendered and onions begin to caramelize. 

  • Step 3

    Add collard greens, broth, vinegar, red pepper flakes, and salt to the pot. Stir to incorporate. 

  • Step 4

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. 

  • Step 5

    Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin. 

  • Step 6

    When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.