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Table & Main's Collard Greens Recipe

Table & Main's Collard Greens Recipe

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  • 6 Pounds collards, chopped
  • 1 Pound bacon
  • 1/2 Pound yellow onion
  • 1 Teaspoon minced garlic
  • 1 Teaspoon black pepper
  • 1 Teaspoon red pepper flake
  • 2 Tablespoons salt
  • 1/4 Cup brown sugar
  • 1/4 Cup cider vinegar
  • 2 Cups ham broth, or beef broth


Cook the bacon until frothy. Add the onion and garlic and cook until translucent.

Add the black and red pepper, salt, sugar, broth, vinegar, and collards and bring to a boil. Reduce the heat and cook, covered, until tender, about two hours.

Nutritional Facts


Calories Per Serving514

Folate equivalent (total)594µg100%

Riboflavin (B2)0.7mg43.4%

Shock It

Bright green, smoky and laced with white pepper, these aren’t your customary collard greens. Robert Carter, the executive chef and owner of Carter’s Kitchen in Mount Pleasant, South Carolina, detours from low-and-slow cooking by first quickly cooking the collards, then shocking the greens in ice water to keep their verdant color intact. A short pork-stock bath and the addition of white pepper and hot sauce give the side dish depth of flavor and a pleasant kick. It’s an ideal complement for a slew of summer mains.

Southern Collard Greens with Ham Hocks

The majority of this slow cooker side dish recipe is cooking chopped collard greens low and slow with a ham hock. Ham (and bacon) often appear in Southern side dish recipes and is a flavorful and salty option that really brings out the delicious flavor of the greens.

  • onion, finely chopped
  • minced garlic
  • oil
  • salt
  • red pepper flakes
  • 1 pound fresh collard greens – Trim the stems and cut down into 1 inch sized pieces (or tear)
  • chicken broth
  • ham hock
  • apple cider vinegar
  • hot sauce for serving

Before you go.

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Collard Dip Recipe

If you are either hosting or attending a Super Bowl party this season, you know that delicious appetizers and dips are as important, if not more, as the main course. Guests like to stand around the buffet table and nibble while visiting with friends, or they load their plates down with lots of food to head back to the television to cheer on their team. Fan-favorite recipes always include hot cheese dips and pigs-in-the- blanket. In the South, we like to find creative ways to include our favorite regional ingredients in all our cooking endeavors, and this includes preparing party foods. You may not think of collard greens as a tasty party food, but this fun twist on the traditional hot spinach dip will change your mind. Your memories of collard greens might include a pot of green mush that was left simmering for hours on grandma&rsquos stovetop. A long-time staple of soul food and country cooking, the taste of collard greens resembles a combination of cabbage and kale. And while the traditional cooking method is to boil collards with a chunk of pork, you can also cook them the same way you would spinach or cabbage. Give this super food a try in this cheesy hot dip.Related: Super Dips for Bowl Games

How to Make Instant Pot Collard Greens

Get the complete ingredients list and instructions from the recipe card below.

  1. Add the broth, seasoning, onion, garlic cloves and smoked turkey leg to the Instant Pot.
  2. Top with the Collard Greens, remembering to push them down to fit in the pot by using the end of a spatula.
  3. Lock the Instant Pot lid, turn the valve to the sealing position, and cook on Pressure Cook (or Manual) on High Pressure for 27 minutes.
  4. When the Pressure Cooker Collard Greens are done, perform a quick pressure release (QPR) and open the lid.
  5. Remove the turkey leg, the meat should fall off the bone and be easy to shred. Return the shredded meat to the instant pot insert.
  6. Season with salt, if desired, and serve.

Expert Tips

  • Make sure to press or squeeze down your Collard Greens with the end of your spatula so they can wilt down as they cook.
  • If you don’t have smoked meat, but still want that smoked meat flavor, try adding in some Smoked Paprika instead.
  • Don’t overfill your Instant Pot with the Greens as they won’t have enough room to cook correctly.
  • Make sure to scrape the pieces off the bottom of your insert before cooking everything else to avoid setting off the BURN notice.
  • Cook time does not include the time it takes to come up to pressure or for pressure to release.

Delicious Variations

  • This classic southern dish is usually made with some bacon (bacon fat included), a ham hock or some country ham. For a healthier take, I use a smoked turkey leg instead….it’s just as delish.
  • If the smell of Collard Greens isn’t ‘for you’, or you don’t have any on hand, you can easily swap them out for other greens. Try using turnip greens, mustard greens or kale.
  • Also, since we are varying a bit from the authentic style recipe, you can use grapeseed oil, canola oil or peanut oil for healthier variations.
  • For even more Creole flavor, slowly add more of my homemade Creole Seasoning. But be light with it, as it packs a punch.
  • Like some extra heat? Add a dash of hot sauce.


Guys, you know I’m all about easy meals, side dishes and I’m big on meal prepping. I loooooove making extra batches of sides and dishes I know my family enjoys so we can have them again later.

  • Storage
  • You can easily freeze leftover to devour again later. Once you’ve cooked your greens, pour them into a colander to drain completely. You may want to save the liquid for other recipes though, it’s too flavorful to waste! Once drained, you can store your greens in airtight containers or storage bags. Make sure to squeeze out any excess air before freezing.

How Do You Wash Collard Greens?

Make sure you don’t forget to wash your greens before making this recipe. Just follow these easy steps:

  • Place the greens in a bowl of cold water inside the sink.
  • Swirl the leaves around vigorously you’ll see bits of grit coming off the leaves.
  • Dump the water out and refill your bowl and continue circling the leaves around until you no longer have grit coming off the leaves into the water.

Should I Use Fresh or Bagged Greens?

Want to know the difference between fresh and bagged collard greens? Folks, there really isn’t a difference, except time and money.

Fresh greens will need to be washed (as detailed above), cut and trimmed before they’re ready to be used. Bagged greens are generally already cut and just need a quick wash or rinse off before use, so a few dollars more but can save you a lot of time and energy.

How Long Can You Cook These For?

Depending on the texture that you like your Collard Greens, you may need to adjust the length of time you set your Instant Pot.

To avoid overcooking and letting your Greens become a mush mess, start out by setting the pot for 27 mins initially. If you like more silky textured greens, you can increase your time slowly up to about 35 minutes. I wouldn’t increase more than that.

You don’t want to cook them less than the 27 mins recommended because you want to make sure the turkey leg meat is fall off the bone tender and easy to shred.

Pot Likker / Pot Liquor Broth

There are quite a lot of searches for the phrase Black Folks Collard Greens, the research of which led me to the idea of collard greens being simmered in rich and tasty Pot Likker (aka pot liquor). This delicious liquid broth includes ingredients like onions, garlic, smoked meat like ham or turkey and chicken broth and a bit of heat. I tend to use leftover liquid for cooking greens but also for cooking rice in.

Other Ways To Cook Collard Greens

Traditionally, an authentic Southern Style Collard Greens recipe is cooked on the stovetop. It can be simmered in a deep dish pot, cooked in a Dutch Oven or in a Cast Iron Skillet. While these simmering, slow-cooked versions bring delicious flavor like our Pressure Cooker version, they take MUCH longer to cook.

Serving Suggestions

This awesome dish goes with just about anything in the South. Here are just a few suggestions:

More Southern Side Dish Recipes

More Instant Pot Recipes

Weight Watchers Points

There are 3 Blue Plan SmartPoints in one serving of this.

Thank you for reading my Collard Greens Instant Pot recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

Originally published Feb 2020. This has been updated

Get the Collard Greens Instant Pot Recipe:

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5. Southern Collard Greens by Nikki

With her roots from Virginia and her dad as a native Floridian, Nikki grew up in a Southern kitchen. And one of her favorite green recipes is the collard greens which she made into a simple recipe packed with a nostalgic smoky flavor.


Collard Greens, Spinach and Onions From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

Collard greens, spinach and onions is a delightful vegan recipe that will make 2-4 servings as a main dish or twice and many servings as a side dish. If you are using fresh greens, preparation time is about 20 minutes, but if you are using frozen greens the preparation time in only about 5-10 minutes, and cooking time is about 30 minutes. Leftovers can be stored in the covered baking dish, or in another covered container in the refrigerator for a few days.

We usually make this recipe in our microwave oven in a covered baking dish. It is also quicker to prepare if you use frozen collards and spinach.

If you use fresh collard greens and spinach, wash and clean thoroughly and chip in a food processor, and place in the baking dish. If you are using frozen collard greens and spinach, place the contents of the packages in the baking dish.

Peel and dice the onions, and place them on top of the greens in the baking dish, cover, and cook on "high" in the microwave oven until the onions become semi translucent, mix well, and continue cooking with occasional mixing until the contents are hot and the greens are tender.

Serve with lemon wedges, if desired, and enjoy!

We usually make larger batches and save the leftovers for another meal, or we can add some to our green smoothies in the morning.

Collard Greens (Collards) Recipes From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!

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