Iâm so happy to have found a great recipe for fresh greens instead of the frozen I usually cook. Couldn’t find ham hocks My local grocery store did not seem to have any…so I used bacon. I made these today and But do it at the end as you can control it better that way. Country ham is also called salt pork. Yes this was good. I’ve made hoppin’ john with diced tomatoes and loved it. These are flavorful but to my palate sickly sweet as a dessert. Natural pressure release for this recipe took about 20 minutes for me, and I didn't find the greens to be mushy or overdone at all. What do you think? (Yes, I said lort!) Thank you for the gift and Iâm in awe I actually made this dish myself (with your recipe). Good southern eating! Happy New Year. This website uses cookies to improve your experience. Thank you for your review! Thank you! I’ve made some roasted sweet potatoes. Or, just use less/smaller hocks. Guaranteed no one ever attempted for the same reason I did. About the 7th time making it. Used ham but I think I will go with bacon next time. You’re very welcome, Olga! And in an effort to decrease the amount of liquid I’d like to try maybe just a 1/2 cup of stock. Thank you for this recipe. Made this with grilled chicken quarters. Your time was perfect, I used quick release-yummo!”. Those modifications sound great, Joneice! How should I tweak the recipe without jeopardizing the integrity of the recipe? After all, anything simmered on the stove for 3 hours is going to be better, right? Having said that, you can use bacon if you want. So glad you like it, Russell! There are a lot of comments to scroll through but there are some from Frederick and Benita re: necks. Iâm so glad I started with this recipe. Thank you for this recipe, it is definitely a keeper! We don’t eat pork, but will be making this tonight with smoked turkey legs. One thing you DON’T want to do is to use the usual “picnic” ham. Removed turkey, added broth, seasonings (tablespoon of ACV, sea salt, ground black pepper, brown sugar), added greens and placed turkey necks on top. Perfect recipe! I’ve been cooking collard greens all my life, and this recipe is the best! Love me some collards .Good recipe with options to suit ones taste. Set the Steam Release Knob to the Sealing position (not on the Ultra). There are a thousand ways to cook up a pot of collard greens. If that’s what your greens are cooking on, I’d probably stop them after 5-10 minutes of cook time and see how they look then, of course carefully releasing the pressure fully before trying to open the pot. Iâve always wanted to try them. My husband has had a LOT of collards in his lifetime and he said hands down these were the best. So you’ve read the title, and some of you maybe confused, but others are screaming ” IT’S ABOUT DARN TIME ROSIE!! amzn_assoc_ad_type = "smart"; ð Hope that helps. If you live somewhere you can’t find country ham, look for a good Virginia ham. I made two very slight changes. Instant Pot collard greens are a Southern-inspired side dish made much quicker in an electric pressure cooker. We also use third-party cookies that help us analyze and understand how you use this website. I made a few changes, notably using the Instant Pot for five minutes of cooking time instead of simmering on the stovetop for hours. And if so, how would I need to alter cooking times? I have some collard greens that I cook with ham hocks and honey and seasoned with a little cider vinegar. Other than potentially rinsing them if needed, just throw them right in! You could thaw the greens but I think they’d work fine right from frozen, as well. Kudos. If there's excess bacon grease, drain off all but 1 tablespoon. I’m only familiar with the Instant Pot that has a manual setting, so I am just not sure what’s going on there. Then open the lid. I think with extra bacon the olive oil can be omitted. It was a hit! This is s keeper in our home. I definitely agree with the people who recommend starting out with half or less the sugar/vinegar, and put apple cider vinegar on the table so people can add it to taste. HUGE hit! Using a ham hock sounds like a great adjustment. The cornbread takes longer. It all depends on taste. Once the pressure is released, carefully remove the lid and stir everything up. Hi Jessi, the only thing I would do if the bag doesn’t say it is to rinse them, though the bagged kind I have in my fridge right now says that it’s triple-washed already. cooked ham to the pot, and itâs amazing. Excellent recipe I’m so pleased & appreciate your posting; I substituted turkey parts ( from Amish market) for ham & added kale w/collards 1 bag each, added garlic too! This is definitely my new go to recipe for collard greens!! Only reason I’m asking is because that can affect how much liquid and sugar and spices you put in. Absolutely delicious and will be my go-to recipe from now on! I appreciate your review, especially from a Southern boy! I also used much less liquid, and went with collard greens instead of turnip greens. Made these today, minus the pepper flakes and ham hocks, but added some chopped bacon slices. Not wanting to waste the stems (beets & collards), I finely chopped those and since they are tougher than the leaves, I first microwaved them for 3 minutes before adding to the IP to cook with the greens. The mixture can be eaten as a soup (low sodium chicken stock) and is savory sans animal products. Thank you for a great recipe. Prep time does not include overnight soaking of peas. Thanks for the recipe! Five stars! You could sub cabbage, but it may not hold up as well as collards with this long of a cook time. Happy New Year! Ham hocks shouldnât need to cook first as they are usually smoked. Here in so cal.i found them at supermkts that have a customer base for them .ask if they will stock for you. I have not tested this recipe with mustard greens, so it is hard to advise on a cook time, but the cook time would need to be greatly reduced. You can use turnip greens if you prefer, or even kale (, This Southern Instant Pot collard greens recipe was made and tested with the. I would at least halve the sugar and vinegar if I made this again! flavor. Bravo, I highly recommend. I used the pressure cook setting but perhaps I misunderstood? Great flavor, texture, and balance of ingredients. Turnip greens have long been a favorite vegetable in the South, where cooks save the leaves of the turnip roots and prepare them similarly to collard greens and mustard greens, often with ham or pork.This version contains salt pork, but you can use another kind of pork cut—bacon, streaky bacon (pork belly), ham hocks, hog jowl, smoked pork chops, or similar meat. Fixed: Release in which this issue/RFE has been fixed.The release containing this fix may be available for download as an Early Access Release or a General Availability … 5 minutes of pressurized cooking time is perfect. I used frozen pork that I fried and broke up into pieces or shredded and then wilted greens on top of the pork. Those sound like great changes to make this more your style. This function: Learn how your comment data is processed. As long as all the greens fit in the IP I think you’d be fine to add them all. He loves them, a lot. When the family moved to WA State, we became settled in and are still here! Oh my, these were good! I regret adding the 2 Tabs of brown sugar, this made the whole pot of greens just intensely sweet. A ham hock is essentially a knuckle, and most often found frozen. I could get the stars to post so here is my rating*****! The Instant Pot may take a little longer to come up to pressure using frozen greens, but that extra time will help get a jump start on thawing/cooking. When the cooking cycle has finished wait 10 minutes and then manually release the remaining steam by turning the knob to Venting (on the Ultra, push the button) until the pin in the lid drops. Making them “Southern-style” is definitely a game-changer. If I use a turkey leg and wing, do I still use the two step method? Using a wooden spoon, scrape up the stuck-on bits from the bottom of the pot and stir. I have two bags of frozen turnip greens, 14oz each. Removed turkey, added broth, seasonings (tablespoon of ACV, sea salt, ground black pepper, brown sugar), added greens and placed turkey necks on top. Not using the ham will definitely make the dish less salty because it’s the ingredient that supplies the salt in the recipe. Hi Audree, that would work! I have been using smoked neck bones in place of ham hocks! I had some chicken bones and skin in the freezer and was wondering what to make with some fresh IP stock so I’m glad I found this recipe. With a little work up front and a thoughtful finish, a large slow cooker can yield many servings of velvety greens and brilliant potlikker — plenty for immediate feasting and plenty to freeze for later. Thanks! Any greens will work. I made this for the first time on Thanksgiving. Keep the same time. This simple dish is a New Year's Day tradition in our home, as it is in many homes across the southern part of the United States, and the recipe is based on one that was published in a local newspaper many years ago. This is one of them. I cooked about two pounds of peas, used about two pounds of smoked ham hocks, half of a large yellow onion unchopped, two cloves of garlic crushed, two 32 oz boxes of unsalted vegetable stock, black pepper to taste and some crushed red pepper flakes. I give this recipe a 3 1/2 because it was good, but just not quite to my familyâs tastes, Hi Mary, thank you for your thorough review! ð. These are wonderful! It reminds me of the beans and hamhocks I used to make (pre keto). ð. Delicious for traditional New Yearâs dinner. Iâm actually about to have at it this afternoon I completely forgot that I had to try this haha so Iâll let you know shortly how it turns out. Glad these greens worked in no problem! Last year I tried converting the family greens recipe to cook in IP and had similar experience. You’re so welcome, Sara. It was my first time making collard greens (ever). These were amazing!!!! Perfectly balanced recipe! Should I do this in two steps – pressure oook 1/2 and then add the rest and go for 25 minutes more? I have to confess tonight I replaced the bacon and ham with the meat from a smoked ham hock. I’m so glad you liked them, Lynn! Have made yet hoping to for Christmas, just wondering how you determined 16oz, did you weigh or use frozen. We like ours doused with hot sauce and served with cornbread. Just high and low pressure. I got turned on to cabbage collards a few years ago and grow my own in my backyard in the fall. Best and most flavorful way to cook collards…I previously used one of the large countertop oven/roaster…for hours…this has more flavor and is quicker. Loved this recipe. Great tips — thanks so much for sharing, Joe! Save the bones in the freezer for a batch of Bone Broth! Or can I do it in one? Also I probably would prefer the greens cooked a slight bit longer. You’re very welcome, Kathleen! This is my second time using the instant Pot, what a time saver. Thoughts? Unlike the collard greens.) This recipe was on point! Thank you for sharing your review! Succ-ess. I like the fact that there are parts of the North and the South that I have been exposed to. Collards have long, flat leaves and a mild flavor. You’re so welcome, Nicole! Iâve never made greens before, Iâve never had them before and this was my first time using my pressure cooker. Yes ! This Georgia girl approves. Required fields are marked *. A touch more vinegar AND brown sugar since I had more greens. ð Thank you for sharing your modifications for making them low carb/high fat! ), I crossed my fingers and pressure cooked for the first time ever. Thank you for the recipe it was delish. As it can vary due to many factors (brands used, quantities, etc. If any one had told me that I could have collards this good in under 30 minutes, I would have laughed them out of the house. As an Amazon Associate I earn from qualifying purchases. I have been wasting fresh collard because mine dues t eat up before it goes “bad” so instead of wasting I decided to see if I could get more veggies in and used the instant pot (it is just me)to see if I could be more frugal. I would add 10 minutes to the Step 1 cook time to get the most flavor from it. I’m so happy to hear this, Linda! I used 4 bunches of collards, 5 slices of smoked bacon and diced up half onion and half red pepper. Great tips – thanks for sharing! I know from experience. Thanks for the recipe. I don’t think you would need to double the other ingredients. If not, cut the time by 1/3 or so. Press the Meat/Stew button (or use dial on Ultra) and use the + or - button to select 35 minutes. When cook cycle is finished, let the pot naturally release pressure for 10 minutes. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. My adjustments: My pot is a 3 qt, I sauted olive oil, small pat of butter, onions and smoked turkey neck pieces until onions were tender. Didnât give a 5 because a little too sweet I will cut back on brown sugar next time, Thank you for this recipe!! I used a combo of mustard greens, collards and kale., followed directions and they turned out awesome! Those sound like great additions, Esther! I did not have any ham, so I used 1/3 of a pound of bacon (the fattiest end) and replaced the brown sugar with Lakanto Gold, and added 1 teaspoon of liquid smoke. Press Manual (or Pressure Cook) and use the + or - button (or dial) to choose 25 minutes. The Version table provides details related to the release that this issue/RFE will be addressed. Very flavorful and we enjoyed it a lot with some Pressure cooker cooked Dominican beans. Thanks! Next time I'll skip the bacon, increase the ham, and use ham hocks again, because their smoky flavor adds so much to this dish.