Description
This homemade Instant Pot collard greens recipe with ham hock is a flavorful and hearty Southern side dish. Perfectly tender greens infused with smoky ham, garlic, onions, and a touch of apple cider vinegar make this a comforting and delicious meal addition.
Ingredients
Scale
Greens and Meat
- 2 pounds fresh collard greens, stems removed and leaves chopped
- 1 smoked ham hock (about 1 pound)
Vegetables and Aromatics
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Sauté Aromatics: Set the Instant Pot to Sauté mode. Add olive oil and cook the diced onion for about 3–4 minutes until softened. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
- Add Ingredients: Add the smoked ham hock to the pot, followed by the chopped collard greens. Pour in the chicken broth, then add apple cider vinegar, sugar, red pepper flakes (if using), black pepper, and a light pinch of salt. Add greens in batches, allowing them to wilt slightly between additions to avoid overfilling.
- Pressure Cook: Secure the lid of the Instant Pot and set the valve to Sealing. Cook on High Pressure for 25 minutes.
- Release Pressure: Allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure carefully.
- Shred Ham Hock: Open the lid and carefully remove the ham hock. Shred the meat off the bone, discarding the skin and excess fat. Return the shredded meat to the pot and stir well.
- Season and Serve: Taste the collard greens and adjust seasoning as needed. Serve hot alongside cornbread, rice, or your favorite Southern sides.
Notes
- For a lighter version, substitute the ham hock with smoked turkey leg or neck.
- This dish reheats well and flavors deepen after a day.
- Store leftovers in the refrigerator for up to 4 days or freeze for longer preservation.
