Instant Pot Collard Greens
Source of Recipe
From "Trisha's Kitchen" by Trisha Yearwood
Recipe Introduction
"My dad planted rows and rows of collards in our garden when I was a kid. We had so much yield that he would invite friends and neighbors to drive up and help themselves to what they wanted. Most kids had to be coaxed into eating their greens, but not me! I could eat collards every day and be a happy camper. The only thing I never liked about greens is how long they took to cook down, and how they smelled up the house. This Instant Pot magic gets rid of both issues!"
List of Ingredients
◦ pound bacon, cut into -inch pieces
◦ 1 teaspoons kosher salt
◦ teaspoon freshly ground black pepper
◦ 1 large sweet onion (I like Vidalia), halved and thinly sliced
◦ 4 cloves garlic, minced
◦ cup apple cider vinegar
◦ 2 tablespoons honey
◦ teaspoon red pepper flakes
◦ 2 bunches collard greens, ribs removed and leaves cut into 2-inch-wide strips
◦ cup chicken stock
◦ Hot cornbread, for serving
Recipe
In an Instant Pot set to saut, combine the bacon, salt, and black pepper and saut for 6 minutes. Add the onion and saut for 4 minutes more. Add the garlic and stir until fragrant, about 1 minute.
Add the vinegar and deglaze the pot, scraping up any browned bits with a wooden spoon, then let the liquid reduce for about 2 minutes. Stir in the honey and red pepper flakes.
Add the collard greens and chicken stock and stir. Secure the lid on the Instant Pot, select Manual, and set to cook on high pressure for 5 minutes. Allow the pressure to release naturally for 20 minutes, then manually release the remaining pressure. Serve the collards over the hot cornbread.
Serves 6
❧ Trisha's Tip:
If the collards don't all fit into the Instant Pot, add half the greens with the chicken stock to soften and cook down a little, then add the rest to the pot. They will all fit, I promise!
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