Southern Style Pressure Cooker Collard Greens Recipe (2024)

FAQs

How long do you pressure can collard greens? ›

Process jars in a weighted gauge pressure canner at 10 pounds pressure at altitudes of 0 to 1,000 ft (or at 15 pounds pressure at altitudes above 1,000 ft). Process pints for 70 minutes and quarts for 90 minutes.

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.

Stir in vegetable oil, bacon bits, sugar, garlic, salt, and pepper; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until greens are tender, 45 minutes to 1 hour.

In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector. Baking soda is an alkali salt possessing the tenderizing and flavor-enhancing properties of regular salt.

It is important to not overcook collard greens or kale, as they tend to give off a sulfur smell and taste bitter. Cut the leaves into one-half inch strips and steam for 5 minutes on the stove. Collard greens make a great addition to eggs and bean soup or can be served alone as a steamed vegetable with a dressing.

The most authentic collard greens, in my opinion, are made with smoked ham hocks or bacon. But, as time has passed, society has gotten more health conscious. So, many families began using alternatives such as smoked turkey necks, wings, and tails.

Black-eyed peas and collard greens are often a go-to dish during New Year's celebrations because they're said to bring luck and prosperity.

What to do if I put too much vinegar in my greens? ›

One method is to add a small amount of sugar or honey to counteract the acidity. You can also add more of the other ingredients in the recipe to dilute the vinegar flavor. Another option is to add a pinch of baking soda, which will neutralize the acid.

Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens.

Long cooking time.

Slowly cooking collard greens not only softens the tough leaves, it also tames the leaves' bitter flavor.

The preferred method of preserving hearty greens is freezing because it provides a higher quality product than canning or drying. Heartier greens such as spinach, mustard greens, beet tops, collards, kale, and Swiss chard can be frozen. As a low acid food, greens can only be pressure canned.

A little bit of table or seasoned salt, some pepper, a pinch of sugar, a drop of vinegar, and something spicy like cayenne or red pepper flakes will help level up the flavor of your canned greens.

Collards should be ready for harvest 60 to 80 days after direct seeding, depending on the cultivar. Microgreens will be ready to harvest 10 to 15 days after seeding. Entire plants may be cut when half-grown or full-grown.

It is important to not overcook collard greens or kale, as they tend to give off a sulfur smell and taste bitter. Cut the leaves into one-half inch strips and steam for 5 minutes on the stove. Collard greens make a great addition to eggs and bean soup or can be served alone as a steamed vegetable with a dressing.