Pressure Cooker Collards: Fast and Flavorful Greens

Benefits of Cooking Collards in a Pressure Cooker

Pressure cooking collard greens preserves their deep, leafy flavor while cutting down cooking time significantly. This method:

• Retains more nutrients than boiling.
• Enhances seasoning absorption.
• Tenderizes even the toughest stems.
• Cooks in under 30 minutes.

Basic Recipe: Pressure Cooker Collards

Ingredients:

• 2 lbs fresh collard greens, cleaned and chopped
• 1 smoked turkey leg or ham hock (optional for depth)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp red pepper flakes
• 1 tbsp apple cider vinegar
• 2 cups chicken or vegetable broth
• Salt and black pepper to taste

Instructions:

1. Sauté aromatics: In the pressure cooker (using sauté mode), heat olive oil and cook onions and garlic until soft.
2. Add seasoning: Stir in red pepper flakes, salt, and pepper.
3. Layer greens: Add collards in batches, letting them wilt slightly.
4. Add liquid: Pour in broth and vinegar, add the smoked meat if using.
5. Pressure cook: Seal the lid and cook on high pressure for 12 minutes.
6. Natural release: Let pressure release naturally for 10 minutes, then quick-release any remaining.

Temperature and Time:

• Cook setting: High pressure
• Cooking time: 12 minutes (plus ~10 minutes for pressure build and release)
• Internal temperature (if meat is used): 165°F / 74°C minimum

Preparing Collards by Parts: Leaves vs. Stems

Cooking Leaves Only:

• Tender faster, cook for 8–10 minutes on high pressure.
• Great for salads or delicate dishes.

Cooking Stems Separately:

• Chop finely and cook with onion and garlic to soften first.
• Cook alone under pressure for 15 minutes.

Blending Both:

• If using both, cook for 12–14 minutes for full tenderness.

Seasonings and Flavor Enhancers

The right spices elevate collards to a bold Southern dish or a refined vegan side. Here’s what I recommend:

Classic Southern:

• Smoked paprika
• Cayenne
• Garlic powder
• Ham hock or smoked turkey
• Apple cider vinegar

Mediterranean Twist:

• Lemon juice
• Crushed red pepper
• Oregano
• Olive oil

Vegan Savory Boost:

• Miso paste
• Liquid smoke
• Nutritional yeast

Calories and Nutritional Value

Version	Calories (Per Serving)	Protein	Fat	Carbs
Basic Vegan (no meat/oil)	85	4g	1g	12g
Southern Style w/ Ham Hock	160	9g	9g	11g
Mediterranean	100	3g	5g	10g

Collards are rich in Vitamin A, Vitamin K, calcium, and fiber—ideal for heart health and digestion.

Diet-Friendly Collard Greens

For Weight Loss:

• Use vegetable broth, no oil, skip meat.
• Add lemon juice and garlic for brightness.

For Keto:

• Use butter or ghee, smoked meat, and bone broth.
• Keep carbs low (collards are naturally keto-friendly).

For Low Sodium:

• Choose low-sodium broth and skip added salt.
• Use fresh herbs and citrus for flavor.

First-Course Soups with Collards

Pressure-cooked collards add depth to soups:

Spicy Collard and Lentil Soup:

• Add 1 cup lentils, extra broth, tomatoes, and jalapeños.
• Pressure cook for 15 minutes.

Collard Greens and White Bean Stew:

• Add 2 cans of white beans, rosemary, and diced tomatoes.
• Hearty, vegan, and flavorful.

Main Dishes Featuring Collards

Collard Greens with Rice and Smoked Sausage:

• Serve over rice with slices of sausage for a complete meal.

Vegan Collard Wraps:

• Use whole leaves as wraps with quinoa, veggies, and hummus.

Braised Collard Stir-Fry:

• Sauté with tofu or chicken post-pressure cook for texture contrast.

Alternative Cooking Methods for Collards

Microwave:

• Place chopped greens in a microwave-safe bowl with water and cover.
• Microwave on high for 10–12 minutes, stirring halfway.

Slow Cooker:

• Combine all ingredients, cook on low for 6–8 hours or high for 3–4.

Multicooker:

• Use pressure cook or slow cook settings—very versatile.

Skillet:

• Sauté with oil, onions, and a splash of water or broth for 20–25 minutes.

Oven (Dutch oven):

• Bake covered at 325°F (163°C) for 1.5 hours with broth and seasonings.

Clay Pots/Casseroles:

• Similar to oven method, ideal for serving directly at the table.

Storing and Reheating Collard Greens

• Refrigerate up to 4 days in an airtight container.
• Freeze for up to 3 months. Reheat directly in microwave or on stovetop.
• Reheat in microwave for 2–3 minutes or sauté with a bit of broth to refresh flavors.

FAQ on Pressure Cooker Collards