Instant Pot Collard Greens
Ingredients
The base
-
1
Tablespoon
Olive Oil
-
1
large
Onion, chopped
-
1
teaspoon
Johnny's Seasoned Salt
-
¼-½
teaspoon
Crushed Red Pepper Flakes
-
1-2
teaspoons
Creole Seasoning (optional)
-
4
cloves
Garlic, minced (optional)
-
32
oz
Chicken Broth, low sodium
-
1
Ham Hock (about 1 to 1 ½ lbs)
The greens
-
1
lb
Collard Greens, washed, chopped (or 1 or 2 10-oz bags of pre-washed, chopped)
Instructions
- 1. Set the Instant Pot to Sauté and heat the olive oil.
- 2. Add the chopped onion and cook until tender.
- 3. Stir in the seasoned salt, red pepper flakes, and Creole seasoning.
- 4. Add the minced garlic and cook until fragrant.
- 5. Pour in the chicken broth and place the ham hock in the pot.
- 6. Turn off Sauté mode, lock the lid, and set to pressure cook for 35 minutes.
- 7. After cooking, let the pressure release naturally for 10 minutes, then manually release the remaining steam.
- 8. Break up the ham hock slightly, then add the collard greens to the pot.
- 9. Lock the lid again and set to pressure cook for 25 minutes.
- 10. After cooking, let the pressure release naturally for 10 minutes, then manually release the remaining steam.
- 11. Remove the ham hock, shred the meat, and return it to the collard greens.
Nutrition Facts (estimated)
Servings
5 - 7
Calories
462
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
60mg
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