20-minute collard greens with bacon
20-minute collard greens with bacon
These taste like they cooked ALL day. Turned out wonderfully. Only second time I’ve ever tried making them (forgive me, I’m a northerner!) Smashed da fuck outta dat pot liquor, too. Recipe below.
Collard greens with bacon (electric pressure cooker method):
• 2 tbsp bacon fat
• 4 oz bacon, chopped
• 12-16 ounces fresh collard greens (trimmed of large stems)
• 1/2 medium onion, finely diced
• 16 oz chicken or veg broth (either is fine–I used my homemade broth, you can also dissolve a cube of boullion into 2 cups hot water)
• 10 oz canned tomatoes, undrained
• 2 tbsp balsamic vinegar
(some people use sugar, I don’t eat sugar, so I have used apple cider vinegar in the past, either that or balsamic give the greens a bit of sweetness and help to further tenderize them)
• Crushed red pepper flakes, to taste (I used 2 tsp Huy Fong Foods chili garlic sauce, which is basically the chili pepper mash they use to make sriracha sauce, before it’s been strained/pulverized)
• Salt & pepper to taste
Wash, dry, and chop the leaves of the collard greens into 2″ strips, removing the stems (optional, some people keep them in, I included the ones that weren’t really thick, sliced into small pieces). You can also use the fresh pre-washed & chopped store-bought greens in a bag (if you can get them, we don’t have those here).
In a small bowl, combine the tomatoes and their juice with the vinegar and red pepper. Set aside.
In the electric pressure pot, add 1 tbsp of the bacon fat and the chopped raw bacon, set pot to “Saute” mode for 5-6 minutes. Keep the lid off during this brief time (but feel free to use a splatter guard if you want), you’re not pressure-cooking the bacon! Use a slotted spoon to remove the bacon pieces to a paper towel once crisped.
Add in the remaining bacon fat and diced onions, then stir them into the still-hot fat. Then add the chopped greens and toss them gently around in the pot with tongs or a long-handled spoon to get them completely coated in the fat/broth mixture.
Pour the tomato/vinegar mixture over the top, add back the chopped bacon, and cover the pot, set to 15-20 minutes cook time. Lock the lid and make sure the pressure valve is down.
After the cooking is done, the timer will beep. You can manually release the pressure now, or let the pot do it. Either way, you should have a lovely 4-5 serving pot full of greens in delicious liquid. Remove the greens and liquid to serving bowls, add salt & pepper, and enjoy.
The tomatoes and vinegar give them some nice tang, and the bacon and chicken add a nice salty smoky flavor. I enjoyed some with dinner last night alongside some turkey and drank the bowl clean!
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Yum. I like southern food!
They’re delicious
Will you get hubby to make you these?
If I ask nicely. ?
And do the shopping for the ingredients.
He’s making smoked mac-n-cheese this weekend in his new smoker .
Sounds like a plan! \o/
We’ve never had smoked mac-n-cheese before. I’ll let you know how it goes. ( hickory is being used for the wood ) It’ll be interesting.
yeah…but are they as good as the ones from niemen marcus??
Are you joking? lol I wouldn’t know, if not
We make something similar to this. Besides bacon we add some chorizo and red beans. Excellent comfort food.
Do not get collards from Neiman Marcus. I can’t even come up with an analogy for those.
If you are that desperate for canned greens, Glory brand would be your safest bet.
Megan V
Thanks!
Megan V My pleasure 🙂