Ingredients
Scale
- 1 tbsp olive oil
- ½ pound bacon, diced
- 1 large onion, diced
- 3 – 4 garlic cloves, minced
- 1 ½ cups chicken broth
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 1 tablespoon brown sugar
- ¼ – ½ teaspoons crushed red pepper flakes
- ½ teaspoon Tony Chachere's Creole Seasoning
- 2 pounds collard greens (fresh or frozen)
- 1 tablespoon apple cider vinegar
- ½ cup leftover ham or seasoning ham, diced (optional)
- 1 ham hock (optional)
Instructions
- Heat the Instant Pot and sauté bacon until crispy.
- Add diced onion and cook until translucent.
- Mix in minced garlic and cook until fragrant.
- Incorporate diced ham (if using) and spices, stirring well.
- Pour in chicken broth and bring to a gentle boil.
- Add collard greens and apple cider vinegar, mixing well.
- Secure the lid, set to Sealing, and cook on high pressure for 25 minutes.
- Release pressure naturally for 10 minutes, then perform quick release.
- Adjust seasoning before serving and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For deeper flavor, ensure bacon is fully crisped before adding onions.
Adjust crushed red pepper flakes based on preference for heat.
Mix vinegar well with greens for enhanced tanginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Southern
Nutrition
- Calories: 180
- Sugar: 2
- Sodium: 900
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 5
- Protein: 8
- Cholesterol: 25