Instant Pot Collard Greens

My pork-free Instant Pot Collard Greens recipe with smoked turkey necks offers a healthier twist on traditional Southern collard greens in 30 minutes without sacrificing any bold flavors.

Want more tasty sides? Try these: Moist Southern Cornbread, Southern Green Beans, Garlic Mash Potatoes, Parmesan Grits, Stewed Okra and Tomatoes, and Corn Maque Choux.

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What are Collard Greens?

Collards are a type of green leafy vegetable. They are popular in southern cooking and can be served as an entree with some rice or side dish, and are often cooked with smoked turkey or ham.

They are an excellent source of dietary fiber, calcium, iron, potassium, vitamin A, vitamin C, vitamin K, and manganese.

Growing up, I wasn't a fan of collard greens, which always smelled funky. These days, things are different. I'm in charge of cooking my food now, and I've discovered that collards can be delicious when cooked properly.

Greens are a Southern staple and for a good reason. They're delicious!
Southern collard greens are a traditional comfort food in the American South. They can be made with bacon, ham hocks, or smoked turkey necks. The dish is cooked in a large pot on the stove for hours until the greens are soft and the flavors marry.

The long cooking time makes collards too mushy, but that's how we were taught. In my community, we usually overcook our vegetables because of the long cooking times to break down the smokey meats.

But what if you don't have time to cook your greens for hours? How do you cook smoked turkey necks so the meat falls off the bone quickly? What if you want to make them in an instant pot or another pressure cooker?

I'm here to tell you that you can make delicious Southern collard greens in an instant pot. The instant pot speeds up the cooking process, and the flavor is smokier than traditional Southern collard greens.

I will show you how to cook the best instant pot Southern collard greens recipe ever! So, if you're looking for a quick and easy way to make southern-style collard greens, try this instant pot collard greens recipe. Oh, and don't forget the hot sauce.

How to Clean and Prep Your Collard Greens

Improper cleaning of your collards can leave you with a pot of gritty, sandlike texture in your greens.

Before you begin cooking this soul food dish, be sure to clean the collards thoroughly. To ensure your collards are correctly cleaned, follow these steps.

1. Clean your kitchen sink with hot, soapy water. Then, 15 minutes before cooking, fill it with cold water, about ¼ full per 2 lbs. of fresh collards and kosher salt. Larger flake salts, like kosher and coarse sea salt, will help scrub the greens.
2. Swish them around a bit to loosen any dirt or grit that might be attached, and then lift them out of the water; repeat three times. Drain in a colander until dry.
3. If sand or dirt remains on the collard leaves, repeat step 2 with 2 tablespoons of salt until all particles are removed.

Two ways you can prep your greens

1) Grab the end of the stem in one hand and use your other hand to pull the leaf from the stem.

2) Stack your collards on top of each other, trim, and discard the thicker stems. The stem inside of the collards will get tender as it cooks.

Roll them up like a cigar and cut collard greens crosswise. That's all you need to perfectly clean and prep your greens. Remember that collards have a thicker stem than mustard greens or turnip greens.

Key Ingredients

You'll need a few ingredients to make some fantastic instant pot collard greens.

Collards

Always seek to find fresh collard greens that look healthy. Deep army green, with no brown spots, and the leaves should look strong and not wilted or withered. Tuscan kale, turnip greens, and mustard green are great additions or substitutions for collards.

Smoked Turkey Necks

I no longer eat pork, but my southern collard greens recipe still has the smoky, salty flavor ham hocks provide. I use smoked turkey necks.

Yellow Onions

This is one of my secret ingredients. I've had them with and without onions; the flavor profile is massive. Don't make greens without an onion. I like using yellow Spanish onions, but a white one will work. 

Vinegar

Most people are fans of apple cider vinegar with their collards, but I like to use white distilled vinegar because it takes out the bitterness of the green without the sweet notes in apple cider vinegar.

Garlic

A little garlic goes a long way to making a great pot of greens.

Seasoning

My favorite collard green seasoning is kosher salt, black pepper, garlic powder, and cayenne pepper. If cayenne pepper is too spicy, you can use red pepper flakes.

How To Make Instant Pot Collard Greens

Can you pressure-cook greens? Absolutely! If you're ready to impress your family with a delicious pot of southern greens, cook them in a pressure cooker.

Step 1: If you only have a 6-quart instant pot, cook half of the recipe so that it’ll fit in one pot. The first step is essential: add onion and garlic, cook them on the saute function, add smoked turkey necks and water, and cook for 15 minutes.

Step 2: Release the pressure from the pressure cooker, then add collards, salt, black pepper, garlic powder, cayenne, vinegar, and water. Turn the instant pot to cook on high pressure, lock the lid, and pressure cook for 15 minutes.

Step 3: Quickly release the steam to release pressure and stir to break up turkey necks; this will shred the meat and create pure deliciousness in every bite. Taste and adjust the seasoning before serving.

Serve the greens over rice with hot sauce or your favorite pepper sauce with a slice of hot buttered cornbread.

How To Store Collard Greens

Instant pot collard greens are best served immediately. However, you can make them a day in advance, and the flavors will develop further. Store them in an airtight container in the fridge for seven days.

You can freeze collard greens for two months in a freezer-safe airtight container.

Reheat your southern greens in a medium pot with ¼ cup of pot liquor over medium heat until hot.

Instant Pot Collards Recipe Tips & Tricks:

Here are some of my top tips and tricks to help you make a delicious instant pot collard greens:

• If you only have a 6-quart instant pot, only cook half of the recipe.
• You can use 4 lbs. of fresh chopped collard greens in a bag to save time.
• Feel free to use your favorite greens: mustard, kale, or turnip greens in place of collards. Also, you can do a blend of all the above greens.
• If you want to make a pot of vegan collard greens, omit the butter and smoked turkey necks and use 2 teaspoons of liquid hickory smoke with vegetable broth.
• Feel free to use red pepper flakes in place of cayenne. Red pepper flakes add some heat to the dish without overpowering.
• You can use apple cider vinegar instead of white vinegar if you're looking for a tangy-sweet flavor in your collards.
• If you cannot find smoked turkey necks, use a smoked turkey leg or wing, thick-cut bacon, or ham hocks.
• If you use a turkey leg, remove the skin and long cartilage from the leg before serving.
• I usually don't use chicken broth because the smoked turkey necks will create an amazing smelling and tasting homemade turkey stock, but you can use chicken broth to intensify the flavor.
• If you use chicken broth to bring more flavor. I recommend using a low-sodium chicken broth since the smoked turkey necks or other smoked meats will have tons of sodium.
• Drink the pot liquor (likka). It's full of nutrients and great for dipping your cornbread in.

FAQs

Here are the answers to some of the most asked questions about making instant pot collard greens.

Why do you put vinegar in collard greens?

The vinegar helps to give the collards a tangy flavor that helps to soften them up and counter some bitterness. You can use any vinegar; white distilled vinegar, apple cider vinegar, or fresh lemon juice does the trick.

How do you get the bitterness out of collard greens?

There are a few ways to remove the bitterness from collard greens. One way is to blanch them in boiling water for a minute, then shock them in ice water. Another way is to add vinegar or sugar.

Blanching the greens will also make them more tender.

To blanch, bring a medium or large pot of water to a boil and add the greens. Boil for one minute, remove the greens, and shock them in ice water. This will stop the cooking process and remove some of the bitterness.

After blanching, you can use them in any way you like. We avoid the need to blanch by cooking the collards in an instant pot.

My fun twist on two southern classics is collard green stuffed with cornbread dressing.

How long does it take for collard greens to get tender?

The amount of time it takes depends on how you cook them.

Blanching them takes 1 minute. The traditional Southern way is to cook them in a large pot for about 30-45 minutes. In a pressure cooker, it takes about 20-25 minutes for collard greens to get tender.

Can you overcook collard greens?

Yes, you can overcook collard greens, which will become soft and mushy if cooked too long. Most people cook greens for a long time to ensure the smoked meat is cooked and the meat falls off the bone.

What is a good substitute for collard greens?

Some good substitutes for collard greens would be mustard greens, turnip greens, or kale. Collard greens have a thicker stem than other greens, so those would be good substitutes if you're looking for something with a similar texture.

More Soul Food Side Dishes

Here are a few more soul-food side dishes that you might enjoy.

• Southern Mac and Cheese
• Buttermilk Biscuits
• Candied Yams
• Sweet Potato Casserole
• Cornbread Dressing

Before You Begin

Here's what you need to do to make the most flavorful instant pot collard greens that will make your family and loved ones think that you put hours into making them.

Step 1: Get all ingredients for the southern collards out on the counter.

Step 2: Chop and measure all ingredients into separate bowls to save time.

Step 3: You don't want surprises, so ensure your instant pot lid locks and turns on before starting.

Step 4:  Follow the recipe and get ready for the best Southern collard greens you will ever make.

If you want a healthier version of southern collard greens, this instant pot recipe bursting with amazing flavor is perfect for you.

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📖 Recipe

Southern Instant Pot Collard Greens

Kenneth Temple

This instant pot collard greens recipe with smoked turkey necks is healthier than the traditional southern collard greens. They are not as mushy, the flavor is smokier, and the pot liquor (likker) is also more intense.

4.70 from 10 votes

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 30 minutes mins

Total Time 46 minutes mins

Course Main Course, Side Dish

Cuisine American, Soul Food, Southern

Servings 8 persons

Calories 249 kcal

Ingredients

  

1x2x3x

• 2 lbs. collards rinsed, stemmed, sliced
• 2 tablespoons oil
• 2 tablespoons unsalted butter
• 1 medium onion chopped medium
• 4 garlic cloves chopped fine
• 1 lb. smoked turkey necks
• 1 tablespoon kosher salt
• 3 cups water
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon cayenne
• 2 teaspoons white distilled vinegar
• 3 cups cooked rice

Instructions

 

• Turn a 6-qt instant pot to sauté; add oil and butter, once butter is melted cook onion for 5 minutes. Then add garlic and cook for 15 seconds until fragrant. Stir in turkey necks and water, pressure cook on high for 15 minutes.
• Release the pressure, then add the collards, salt, black pepper, garlic powder, cayenne, white vinegar, and water. Turn the instant pot to high-pressure cook, cover, and cook for 15 minutes. Release the steam, stir to break up turkey necks, taste, and adjust seasoning. Serve hot over rice.

Video

Notes

Pro Recipe Tips & Tricks

• If you only have a 6-quart instant pot, only cook half of the recipe.
• You can use 4 lbs. of fresh chopped collard greens in a bag to save time.
• Feel free to use your favorite greens: mustard, kale, or turnip greens in place of collards. Also, you can do a blend of all the above greens.
• If you want to make a pot of vegan greens, omit the butter and smoked turkey necks and use 2 teaspoons of liquid hickory smoke with vegetable broth.
• Feel free to use red pepper flakes in place of cayenne. Red pepper flakes add a kiss of heat to the dish without overpowering.
• You can use apple cider vinegar instead of white vinegar if you're looking for a tangy-sweet flavor in your collards.
• If you cannot find smoked turkey necks, use smoked turkey wings, turkey legs, thick-cut bacon, or ham hock when you make them.
• If you use a turkey leg, remove the skin and long cartilage from the leg before serving.
• I usually don't use chicken broth because the smoked turkey necks will create an amazing smelling and tasting homemade turkey stock, but you can use chicken broth to intensify the flavor.
• If you use chicken broth to bring more flavor. I recommend using a low-sodium chicken broth since the smoked turkey neck or other smoked meats will have tons of sodium.
• Drink the pot liquor (likka). It's full of nutrients and great for dipping your cornbread in.

Storage:

Collard greens are best served immediately. However, you can make them a day in advance, and the flavors will develop further. Store them in an airtight container for 7 days in the fridge.

You can freeze them for 2 months in a freezer-safe airtight container. Reheat your southern greens in a pot with leftover pot liquor over medium heat until hot.

Nutrition

Calories: 249kcalCarbohydrates: 25gProtein: 15gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 73mgSodium: 1030mgPotassium: 370mgFiber: 5gSugar: 1gVitamin A: 5830IUVitamin C: 42mgCalcium: 293mgIron: 1mg

Keyword collard greens, southern greens, southern instant pot collard greens

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