Collard Greens - Master Cookbook Recipe # 661
There is nothing more iconic in a Southern kitchen than a big pot of collard greens. This recipe focuses on creating a rich, flavorful "pot liquor" while ensuring the greens are perfectly tender. By removing the bitter stems and using a pressure cooker, you cut down the cooking time significantly while locking in all that savory goodness from the bouillon, sugar, and oil.
This is recipe #661 in Tammy’s Master Cookbook.
Ingredients
- 2 large bunches Fresh collard greens
- 2 Tbsp Chicken bouillon granules (or 2 Knorr cubes)
- 1/4 cup Cooking oil
- 2 Tbsp Sugar
- 1 tsp Salt
- Optional: Cooked ham or smoked meat for extra flavor
- Water (as needed)
Instructions
- Prep the Greens: Wash the collard greens thoroughly. Tear the leaves away from the entire stem and discard the stems completely (they are bitter and tough). Tear the remaining leaves into manageable, bite-sized sections.
- Fill the Pot: Place the torn leaves into a large stock pot or pressure cooker.
- Add Water: Press the greens down firmly with your hands. Add water until the water level just reaches your fingers while you are pressing the greens down.
- Season: Add the oil, bouillon, salt, sugar, and ham (if using) to the pot.
- Pressure Cook: Secure the lid and pressure cook for 30 minutes. This method is the best way to ensure these naturally tough greens become tender. (You can also use this same recipe in an Instant Pot!)
- Reduce: Carefully release the pressure and open the lid. Turn the heat to a boil and cook uncovered until most of the water has evaporated and you are left with a concentrated, delicious pot liquor.
Notes
Tammy’s Tips
"The secret to great collards is discarding that whole stem,it makes a world of difference in the final taste!" The small amount of sugar doesn't make the greens sweet; it simply helps balance out the natural bitterness of the greens. Serve these with a splash of apple cider vinegar or pepper sauce for the ultimate Southern experience!