Dinner at 8

Collard Greens

Serves: 4
Collard Greens
Ingredients
  • 2 slices thick-cut hickory-smoked bacon, diced
  • 1 yellow onion, quartered and sliced
  • 2 ounces smoked ham, diced
  • 2 cloves garlic, minced
  • 1 pound collards, ribs removed and sliced into wide, short ribbons
  • 2 cups chicken broth, see notes
  • 1 tbsp apple cider vinegar
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • hot sauce
Special Equipment
  • pressure cooker or instant pot
Instructions

  1. Heat the pressure cooker base over medium heat. Cook the bacon until crispy and the fat is rendered. Remove with a slotted spoon and set aside.

  2. Sauté onion, garlic, and ham until soft and slightly browned. Add the collards and cook until wilted.

  3. Add chicken broth and bacon bits and bring to a simmer. If cooking with chicken pieces, nestle them among the greens. Cook at 15 pounds pressure for 45 minutes. 

  4. Depressurize cooker, remove lid and chicken pieces if using, and simmer mixture over medium heat until liquid is reduced (the mixture should be saucy, not soupy). Add vinegar, sugar, salt, pepper, and hot sauce; adjusting all to taste.

Notes

If you’re cooking this with chicken pieces, reduce the broth amount by half because the chicken will release a lot of saline during cooking