Name: Instant Pot Southern-Style Collard Greens
Total time: 1 h
Ingredients: 2 pounds collard greens; 2 tablespoons unsalted butter; 1 onion, chopped; 2 teaspoons table salt , divided; 3½ cups water; 2 (12-ounce) smoked ham hocks; 3 garlic cloves , smashed and peeled; 2 teaspoons sugar; ⅛ teaspoon red pepper flakes; Hot sauce

Why This Recipe Works

Typically Southern-style collard greens are simmered with a salty pork product—like ham hock or bacon—for hours on the stovetop. Using the Instant Pot can get similar results in under an hour. For this version, we opted to use two smoked ham hocks to provide a deep porky flavor. We added 2 pounds of lightly trimmed collards (there was no need to cut the stem part out of the leaves) and placed them under pressure for 20 minutes with aromatics. This short pressurized time allowed the greens to become meltingly tender and transformed the liquid in which they are cooked into a flavorful pot liquor (or pot likker), a sublime broth that tastes both of collards and smoky pork.

Before You Begin

If you can't find ham hocks, you can substitute 6 slices of bacon and 3 ounces of ham steak cut into ½-inch pieces. Be sure to remove the rind from the ham before cutting it into pieces. Add the bacon and ham in place of the ham hocks in step 3, but discard the bacon before serving. Do not drain off the cooking liquid before serving. This flavorful, savory pot liquor should be sipped while eating the collards. Any leftover pot liquor can be used as a soup base.

Instructions

Trim collard stems to base of leaves; discard trimmings. Cut leaves into roughly 2-inch pieces (you needn't remove stems). Place collard greens in large bowl and cover with water. Swish with your hand to remove grit. Repeat with fresh water, as needed, until grit no longer appears in bottom of bowl. Remove collard greens from water and set aside (you needn't dry them).

Using highest sauté function, melt butter in Instant Pot. Add onion and ¼ teaspoon salt and cook, stirring occasionally, until onion is softened, about 5 minutes.

Add water, ham hocks, garlic, sugar, pepper flakes, and remaining 1¾ teaspoons salt to pot. Stir in collard greens (pot may appear full; press down on collards to compress into pot as needed).

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 20 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Transfer ham hocks to cutting board and let cool for 10 minutes. Remove meat from ham hocks, chop, and stir meat into collard greens; discard skin and bones. Season collard greens with salt to taste. Serve with hot sauce.