Best Ever Collard Greens
I have a husband that loves Collard Greens!
However, he is pretty picky about his Collard Greens – he wants true Southern, deep and rich flavor.
Ever been to a true Southern restaurant or even family cook out – one that serves fried chicken and all the fixin’s by the bucket, probably served home style? Their chicken is well seasoned and crispy. The cornbread is dense and thick. The corn is drenched in butter. Black eyed beans are cooked from scratch. Yams, perfectly soft. Mashed potatoes come with homemade peppered gravy. Et cetera. And their Collard Greens…
Those Collard Greens, y’all – smokey, salty, rich, just the right texture…
you just cannot get that true, classic comfort food flavor any other way than by using a good ole Smoked Turkey neck bone, and a couple other essential ingredients. A smoked ham hock/bone works, too, but I much prefer the turkey neck bone.
True, Southern Collard Greens usually take at least 90 minutes to slowly cook down on the stove top (some folks cook for 3 hours!). You can totally use this recipe on the stove top. However, these BEST EVER Collard Greens are made in at least 1/3 of the time in my Instant Pot Pressure Cooker! And, they are SO INCREDIBLY EASY!
Directions for both Stove Top and Pressure Cooker methods included below.
Best Ever Collard Greens
16 ounces collard greens
I use the pre-cut, pre-triple-washed greens in the bag because… why not?!
1 Smoked Turkey Neck Bone (or ham hock)
1 1/2 cups chicken stock (I used my Homemade Chicken Bone Broth)
2 T apple cider vinegar (I prefer Bragg’s Organic ACV)
2 T honey
1/2 of an onion, diced (about 1/2 cup)
2 garlic cloves, minced (about 1 1/2 T)
1 t salt
1/2 t pepper
1 t seasoned salt
1/4 t smoked paprika (smoked, not regular! A little goes a long way. I have this McCormick Smoked Paprika)
Stovetop method: Large Stock Pot
Pressure Cooker method: I use this 6 qt 7-in-1 Instant Pot
Ready for this… ?
Throw all ingredients except collard greens in your stock pot or pressure cooker pot.
Stir until well combined.
Add Collard Greens.
Stovetop method: Stir, bring to simmer, then cook on low for about 90 minutes, stirring occasionally. Serve, perhaps with some hot sauce!
Pressure Cooker method: You don’t even need to stir, y’all! Close lid, close vent knob (for Instant Pot, turn vent knob to Sealing) and Cook on High Pressure for 25 minutes (for Instant Pot, press “Manual”, then use “+/-” buttons to adjust cook time). When done, quickly release pressure (QPR), stir. Serve, perhaps with some hot sauce!
Are those the easiest directions ever or what? Don’t be fooled and think if it’s that easy it can’t be good… because man! They are freaking killer!
My husband, the picky collard green eater, said they are THE BEST EVER!
Best EVER Collard Greens
Pressure Cooker or Stove Top
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