Pressure Cooker Collard Greens with Bacon
When I started cooking, southern barbecue was still a regional thing. Sure, we had ribs here in Ohio, but pulled pork? Brisket? Never heard of it. But, when I got my start with a Weber Smoky Mountain, I started to learn about true barbecue…and its side dishes.
Collard greens are a standard Southern side dish, the perfect accompaniment to everything from pulled pork to fried catfish. These are not crisp, fresh greens – down South they are cooked until they fall apart, and flavored with a hint of smoked pork. Simmered low and slow while the barbecue is smoking, they’re the perfect lazy side dish.
But, on a weeknight I don’t have the time for low and slow. That’s where my pressure cooker comes in. It’s perfect for cooking greens past tender and to falling apart – as much as I love them, “al dente” is not a strong point for pressure cookers. I also want smoky pork flavor, so I slice the end off of a slab of bacon. 1 I cut the bacon crosswise into 1 inch strips, then toss it straight into the pressure cooker pot. It comes apart into slices as it cooks, and after a few minutes I have crispy bacon and a thin layer of bacon fat to flavor my greens.
Now for the actual collard greens. When I can get collard greens from my farmers market or CSA, I jump at them – but I make sure to wash them thoroughly. Unfortunately, fresh-grown collards are not that common in my neck of the woods, so I tend to cheat with a bag of pre-washed, pre-trimmed collard greens from the grocery store. Sure, locally grown collards taste better – but we are cooking them forever, so most of the difference is cooked out. And, by “forever”, I mean 20 minutes. It’s amazing what a pressure cooker can do.
(If you can’t find collards at all, you can substitute kale, but I cook it for a shorter period of time.)
Recipe: Pressure Cooker Collard Greens with Bacon
- 6 quart or larger pressure cooker (I love my Instant Pot Duo electric PC)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.
I keep a pound of bacon in a zip-top bag in my freezer, to use as an ingredient in other recipes – no one ever wants a whole pound of bacon as a flavoring ingredient. It gets shorter and shorter as I slice off what I need for other dishes. It takes a little sawing, but my serrated bread knife will work through the frozen bacon without much problem.↩