Instant Pot Collard Greens
Total Fat: 26g
Saturated Fat: 6g
Total Carbohydrate: 19g
Dietary Fiber: 5g
Total Sugars: 9g
Vitamin C: 25mg
3 tablespoons vegetable oil
1 cup chopped onion
6 ounces thick-cut bacon, cut into 1-inch lardons
1 (16-ounce) bag collard greens
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons apple cider vinegar
2 tablespoons brown sugar, packed
1 tablespoon hot sauce
Gather the ingredients.
Heat the oil in an electric pressure cooker on the sauté setting. Add the onion and bacon and cook, stirring occasionally, until onions are softened and just beginning to brown and bacon has rendered some of its fat about 5 to 6 minutes.
Add the collard greens to the pot and season with salt and pepper. Cook, tossing frequently, until the collards are shiny and wilted, 3 to 4 minutes. If all of the greens don’t fit into the pot at the same time, cook and wilt them in batches.
Stir in the apple cider vinegar, brown sugar, and hot sauce. Lock lid and turn to the manual setting. Cook on high pressure for 10 minutes.
Release the pressure manually, then open lid and taste collard greens. Adjust the seasoning as needed. If there’s a lot of excess liquid in the pot, return to the sauté setting and simmer until the liquid is reduced enough to just lightly coat the greens.
Transfer the cooked collard greens to a platter. Season with additional hot sauce as desired.
Original Recipe: The Spruce Eats