Looking for a soul-warming, Southern-style side dish? You have to try these Instant Pot Collard Greens with Bacon! With tender greens, savory bacon, and a hint of sweetness, this recipe will have your taste buds singing.
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Traditionally, collard greens and other greens are simmered on the stove for a long time to allow the greens to cook down and flavors to get nice and rich. Thanks to the Instant Pot or other electric pressure cookers, we can cut that time significantly! And you still get tender greens in a rich, flavorful liquid, perfect for spooning over cornbread.
I won’t claim that this recipe is authentically Southern as traditional collards are cooked with a ham hock or smoked turkey leg. But, we are getting that same smoky flavor from a few slices of bacon and no speciality ingredients required.
Why You’ll Love This Recipe
- Effortless Cooking: Harnessing the power of your Instant Pot, these collard greens cook up in a fraction of the time, perfect for busy weeknights or holiday gatherings.
- Flavor Explosion: The combination of smoky bacon, tangy apple cider vinegar, and rich chicken broth creates a pot liquor that’s downright irresistible.
- Versatile and Customizable: Whether you’re serving it alongside black-eyed peas for a traditional New Year’s Day feast or as a comforting side any time of the year, this recipe adapts to your preferences and dietary needs.
Ingredients for Collard Greens with Bacon
Fresh Collard Greens: Tender leaves, washed and chopped
Bacon: Adds a smoky depth of flavor. While not traditional for collards, it is more widely available. You could use a ham hock or smoked turkey leg in place of the bacon.
Onion: Aromatic staple for savory goodness.
Chicken Broth: Infuses richness and depth into the greens.
Apple Cider Vinegar: Balances the dish with its tangy acidity.
Brown Sugar: Provides a touch of sweetness to round out the flavors.
Spices: Garlic powder and smoked paprika round out our sweet and smoky flavors. Lastly, feel free to add salt and pepper to your taste.
Equipment Needed
- Instant Pot or Electric Pressure Cooker (6 or 8 quart)
- Knife and Cutting Board
- Large Bowl
- Measuring Cup and Spoons
- Wooden Spoon or Tongs
How to Prepare Collard Greens Before Cooking
- Wash Thoroughly: Start by rinsing the collard greens under cold running water to remove any dirt or debris. Pay special attention to the undersides of the leaves, where dirt can accumulate.
- Trim Stems: Trim the tough stems from the collard greens. You can do this by folding each leaf in half lengthwise and cutting along the center to remove the stem or strip the leaves away from the stem.
- Chop or Tear Leaves: Once the stems are removed, chop the collard greens into bite-sized pieces. Alternatively, tear the leaves by hand into smaller pieces, discarding any large, tough pieces or blemished areas.
- Pat Dry: After preparing the collard greens, pat them dry with paper towels or spin in a salad spinner to remove excess moisture. This step helps prevent the greens from becoming soggy when cooked.
How to Make Instant Pot Collard Greens
- Sauté bacon and onions in the Instant Pot.
- Add chicken broth, apple cider vinegar, brown sugar, seasonings, and collard greens.
- Pressure cook on high pressure for a quick cook time.
- Quick release pressure, adjust seasoning if needed, and serve hot.
How to Serve Southern-Style Collard Greens
- As a Side Dish: Serve collard greens as a flavorful side dish alongside traditional Southern meals such as fried chicken, cornbread, black-eyed peas, and macaroni and cheese.
- Over Rice: Serve the cooked collard greens over a bed of steamed white or brown rice for a hearty and satisfying meal.
- With Cornbread: Pair the collard greens with warm cornbread for a classic Southern combination that balances the savory greens with the slightly sweet and crumbly texture of the cornbread.
- Alongside Barbecue: Collard greens make a fantastic accompaniment to grilled or smoked meats, such as barbecue ribs, pulled pork, smoked sausage, or even baked chicken quarters.
- In Soups or Stews: Use leftover cooked collard greens as a tasty addition to soups, stews, or casseroles for an extra boost of flavor and nutrition.
Variations
- Swap Bacon: Try using a ham hock or smoked turkey leg for a different smoky flavor.
- Vegetarian Option: Omit the bacon and use vegetable broth for a meat-free version.
- Greens Variety: Experiment with turnip greens or mustard greens for a unique twist.
Frequently Asked Questions
What is pot liquor? Pot liquor, also known as “potlikker,” refers to the flavorful liquid that results from cooking collard greens or other greens with water or broth. It’s rich in nutrients and infused with the essence of the greens, often enjoyed as a broth or served alongside cornbread for dipping.
Can I use other greens besides collard greens? Absolutely! Any hardy leafy green, like turnip greens or mustard greens work well in this recipe too.
Can I make these collard greens ahead of time? Yes, they actually taste even better the next day as the flavors meld together.
How long will cooked collard greens keep in the fridge? Your collard greens will last in the fridge for up to 5 days or in the freezer for up to 2 months. To store, allow to cool completely and package in an airtight container or freezer bag.
Now that you know the secrets to perfect Instant Pot Collard Greens, get ready to impress your family and friends with this classic Southern side dish.
More Easy Side Dish Recipes
- Instant Pot Mashed Potatoes
- Pimento Cheese – another classic Southern side
- Instant Pot Steamed Broccoli
- Corn Casserole
- Instant Pot Brown Rice
- Colcannon (Potato and Cabbage Mash)
Instant Pot Collard Greens
Whip up Southern-style Instant Pot Collard Greens in a fraction of the time compared to traditional simmering! Tender, flavorful greens with savory bacon, a touch of sweetness and bright acid for the perfect balance.
Ingredients
- 2 bunches collard greens, washed, stems removed and sliced thinly (about 25 ounces chopped greens)
- 8 ounces bacon, chopped
- 1/2 white onion, chopped
- 8 ounces chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 Tablespoons light brown sugar
- 3 Tablespoons apple cider vinegar
- salt and pepper to taste
Instructions
- Turn on the Saute function of your Instant Pot. Add the bacon and saute until it starts to brown, 3-4 minutes.
- Add the chopped onions. Continue to saute until the onion starts to become translucent, about 2-3 minutes.
- Turn off the Saute function and pour in the chicken broth. Scrape the bottom of the pot to make sure there are no stuck pieces.
- Stir in the vinegar, brown sugar, garlic powder and smoked paprika.
- Add the chopped collard greens to your pot. The greens will fill the pot to the very top. Once you stir the greens and let the hot liquid mix through the leaves, it will wilt down a bit.
- Close the lid and seal the vent. Cook on high pressure for 6 minutes.
- Once the cooking time is complete, carefully quick release the pressure.
- Once all pressure is released, open the lid and stir everything together.
- Season with salt and pepper to your taste.
Notes
Make sure to clean your collard greens well either by using a salad spinner or allow them to soak in a sink filled with water and a bit of distilled vinegar. Rinse well, and remove the stems by tearing the leaves away from the stem.
Top your collard greens with hot sauce if desire.
This recipe can also be used for other greens like mustard or turnip greens.
Cooked greens will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 266Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 46mgSodium: 1022mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 18g
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