Forget everything you thought you knew about collard greens! We’re taking this classic Southern staple and giving it a modern, creamy, and incredibly fast makeover, thanks to the magic of the Instant Pot. Gone are the days of simmering greens for hours. In just 25 minutes, you’ll have a pot of unbelievably tender greens, swimming in a rich, tangy sauce loaded with crispy bacon and savory spices. This isn’t just a side dish; it’s a flavor-packed experience that will have everyone asking for seconds. Get ready to fall in love with collard greens all over again!

Ingredients

• 1 lb (about 450g) collard greens, stems removed and chopped
• ½ cup (about 4 oz or 113g) bacon, cut into bite-sized pieces
• 1 medium-sized onion, chopped
• 2 garlic cloves, finely chopped
• 1 tbsp olive oil
• 1 cup (240ml) water or chicken broth
• 1 cup (240g) sour cream
• ½ tsp balsamic vinegar
• 1 tsp red pepper flakes
• 1 tsp sea salt
• ¼ tsp black pepper, ground
• ½ tsp Italian seasoning

Instructions

1. Directions
2. Set your Instant Pot to the “Sauté” function. Add the chopped bacon and cook for 3-4 minutes, stirring occasionally, until it’s wonderfully crisp. Use a slotted spoon to remove the bacon, setting it aside on a paper towel-lined plate, but leave the delicious rendered fat in the pot.
3. If needed, add the olive oil to the bacon fat. Toss in the chopped onion and garlic, and sauté for 3-4 minutes until the onion becomes soft and translucent, filling your kitchen with an amazing aroma.
4. Add the chopped collard greens to the pot, stirring for about 2 minutes until they begin to wilt. Sprinkle in the sea salt, black pepper, Italian seasoning, and red pepper flakes. Pour in 1 cup of water.
5. Securely lock the lid, ensuring the steam release handle is set to “Sealing.” Press the “Manual” or “Pressure Cook” button and set the timer for 5 minutes on “High” pressure.
6. Once the cooking time is complete, perform a quick pressure release by carefully moving the steam release handle to “Venting.” Once the pin drops, open the lid.
7. Stir in the sour cream, balsamic vinegar, and the reserved crispy bacon. Press the “Sauté” button again and cook for 2-3 more minutes, stirring gently until everything is heated through and beautifully creamy.
8. Turn off the pot, transfer your creamy collard greens to a serving dish, and enjoy immediately!

Nutritional Information

• Per Serving (Serves 4) Calories 214 | Total Fats 17.6g | Net Carbs: 7.7g | Protein 5.7g |Fiber: 17.6g

Pro Tips

• For extra flavor, use chicken or vegetable broth instead of water when pressure cooking the greens.
• To save time, buy pre-washed and pre-chopped collard greens from the produce section.
• Don’t be afraid to adjust the heat. If you love spice, add a pinch more red pepper flakes. For a smokier flavor, add a dash of smoked paprika.
• For an even richer sauce, substitute half of the sour cream with full-fat cream cheese, stirring until it’s completely melted and smooth.

FAQ

Q: How long does it take to cook collard greens in an Instant Pot
A: These collard greens cook incredibly fast in the Instant Pot. The pressure cooking time is only 5 minutes on high, with the total recipe time from start to finish being about 25 minutes.

Q: Can I make this collard greens recipe without bacon
A: Yes, you can omit the bacon. Simply start by sautéing the onion and garlic in olive oil. To add a similar smoky flavor, consider adding a dash of smoked paprika with the other spices.

Q: What can I substitute for sour cream in this recipe
A: For an even richer sauce, the recipe suggests substituting half of the sour cream with full-fat cream cheese. You could also try using Greek yogurt for a similar tangy flavor.

Q: How do I get the bitterness out of collard greens
A: This recipe balances any potential bitterness with rich ingredients like bacon fat and sour cream, along with a touch of tangy balsamic vinegar. The quick pressure cooking method also helps in creating tender, flavorful greens without a strong bitter taste.