We love collard greens in our house and this is our go to recipe that is the most "hands off" for preparing them for dinner. If you don't have an instant pot, you can do these in a dutch oven or large pot. You can also substitute the collard greens for turnip greens.
Prep Time: 10 Minutes | Cook Time: 1 Hour and 30 Minutes
1 large bunch of collards
3-4 slices of bacon
1 smoked turkey neck or 1 slice country ham, diced (optional)
1/2 cup of diced onion
1 cup of chicken broth
3 Tablespoons of apple cider vinegar
1 Tablespoon of sugar
1/2 tsp red pepper flakes
Salt and Pepper to taste
Some people like to cook their bacon and onion together in the instant pot on the sauté function. I don't think this gets the bacon crisp enough, so I bake the bacon in the oven in advance on 400 for 20 minutes. Once the bacon has cooled, crumble.
While the bacon is going, remove ribs of the collards and chop collards (you can leave these fairly large)
I use the bacon grease from the pan to sauté my onions in the instant pot (you can use a tablespoon of oil instead). Put your grease in the instant pot with onions. Stir occasionally until the onion is tender.
Add the bacon, broth, greens, vinegar, sugar and remaining seasonings.
Turn the IP off, then back on. Use manual, set to high pressure, for 30 minutes.
Slow release your greens once they're done, the longer you let them set the more tender they will be.
Stir the greens and get everything mixed. I like a lot of vinegar on mine, so I add more vinegar here if needed.
Note. If you don't have an instant pot, you can also do the greens in a dutch oven or stockpot with a lid and let simmer for 2-3 hours on the stove top!