Collard Greens With Smoked Turkey

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Braised Collard Greens with Bacon Pressure Cooker

Braised Collard Greens With Bacon Pressure Cooker


Serves: 4 TO 6

Pressure Level: HIGH

Release: QUICK

Time: 10 minutes

  • 2 pounds collard greens, stemmed and chopped (click here)
  • 1 quart water
  • salt and pepper
  • 2 slices bacon, chopped fine
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped fine
  • 2 garlic cloves, minced
  • ? teaspoon red pepper flakes
  • 2 cups low-sodium chicken broth
  • 2 teaspoons cider vinegar


HIGH PRESSURE FOR 10 minutes: Combine collard greens, water, and 1 teaspoon salt in pressure-cooker pot

  1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
  2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 10 minutes, adjusting heat as needed to maintain high pressure


  1. Remove pot from heat
  2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
  3. Before Serving:
  4. Drain greens in colander
  5. Add bacon and oil to now-empty pot and cook over medium heat until well browned, about 5 minutes; transfer to paper towel-lined plate
  6. Add onion and ¼ teaspoon salt to fat left in pot and cook over medium-high heat until softened, about 5 minutestir in garlic and pepper flakes and cook until fragrant, about 30 secondStir in drained greenAdd broth and simmer until greens are tender and sauce is flavorful, about 10 minuteOff heat, stir in vinegar and season with salt and pepper to tastSprinkle with bacon and serve


  1. Braised Kale with Chorizo
  2. Substitute 2 pounds kale, stemmed and chopped, for collard greens and reduce pressurized cooking time to 7 minutes
  3. Substitute 2 ounces chorizo sausage, cut into ½-inch pieces, for bacon and cook in step 3 until lightly browned, about 3 minutes
  4. Omit vinegar

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