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    IP Collard Greens

    Source of Recipe

    Recipe Introduction

    This was one of the first recipes that I tried when I got my Instant Pot. These are some of the best collards I’ve ever had. The prep and the sauté take longer than the actual cooking time. The original recipe says to cook them 5 minutes. We preferred them at 7 minutes. I always have good bacon grease in the refrigerator, so I didn’t bother with the olive oil and bacon – just used the bacon grease to sauté the country ham and onion. Subbing a few dashes of hot sauce for the red pepper flakes and adding some freshly cracked black pepper were other changes I made. Serve with some apple cider vinegar.

    Recipe Link:

    List of Ingredients

    2 tsp olive oil
    2 slices uncooked bacon chopped
    4 oz country ham sliced and chopped
    1 small onion chopped
    3/4 cup reduced-sodium chicken broth
    1/3 cup apple cider vinegar
    2 tbsp brown sugar
    1/2 tsp crushed red pepper flakes
    16 oz collard greens, rinsed well and roughly chopped


    Press the “Sauté” button on the IP and add the olive oil. Add the chopped bacon and country ham. Sauté for about 5 minutes and then add the onion, stirring occasionally. When the onion is lightly browned, deglaze the pan with 1/3 of the chicken broth. When any stuck-on bits are off the bottom of the pan, add the rest of the broth, the vinegar, brown sugar, and pepper flakes and stir.

    Add the greens to the pot and press down. There has to be enough head room to pressure cook, so you may need to sauté for a few minutes until the level of the green is at the “maximum” marking. Press cancel to stop sautéing and close and lock the lid. Make sure that the pressure release is in the “sealing” position. Begin the pressure cooking and set time for 5 minutes [I like 7 minutes]. The IP will begin counting down the minutes when it reaches the proper pressure. When it is done you can either let it naturally release the pressure or you can quick release it by switching the pressure release valve to “Venting” position (use a long spoon – hot steam!!!). Carefully remove the lid and stir. Serve hot with vinegar and hot corn bread!

    Serves 8




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