For some strange reason, I actually like greens, and when I was looking for something to go with our New Year jambalaya, it had to be collard greens. The key to good, Southern-style greens is lots and lots of fatty pork, and we all know bacon is the world’s best fatty pork.
- 2 teaspoons olive oil
- 3 slices extra thick, uncooked bacon, chopped
- 1 small onion, chopped
- 3/4 cup chicken broth
- 1/3 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon crushed red pepper flakes
- 16 ounces collard greens, rinsed and roughly chopped
- Remove as much of the thick, center stem from the collard greens as possible.
- Heat the olive oil in the Instant Pot with the sauté function. Add the bacon and sauté for 4-5 minutes. Add the onion and cook, stirring occasionally until onion is golden.
- Deglaze the pot with about 1/3 cup of the chicken broth. Using a wooden spoon, scrape up any food sticking to the pan and stir.
- Add the remaining broth, vinegar, sugar, and pepper flakes, stirring to combine.
- Add the collard greens, packing them down below the maximum fill line.
- Use the manual function to cook on maximum pressure for 5 minutes.
- After cooking completes, allow pressure to natural release for 10 or 15 minutes, then manually release any remaining pressure.
- Stir and serve warm.