Pressure Cooker Collard Greens and Ham is one of those simple southern style suppers that, when served alongside some corn bread, makes a delicious meal. This recipe is one of my leftover makeover recipes. The leftover that was being turned into something new was the bone leftover from our Easter Ham.Jump to Recipe
I have to confess. I didn’t trim the bone very closely before I threw it into the freezer, so when I transformed the ham bone into ham broth, I ended up with 8 cups of broth and 3 cups of small ham pieces. I had to come up with more ideas to make use of the ham pieces as well as the broth than I originally planned. I chose to use some of the broth and ham bits to make these pressure cooker collard greens and ham. It was the perfect solution.
Last year, I made this recipe for pressure cooker collard greens with ham hock, and it was very good, but this year, I wanted to try something different. I love collard greens cooked in the pressure cooker because they are so tender, and cooking them under pressure really helps the flavor to completely infuse the greens. You will notice that my recipe contains beef bouillon cubes in addition to the ham broth. This is because my mom would often cook her greens in bouillon when she didn’t have any meat to flavor them. I had meat, but I had a large volume of collard greens, so I was concerned that the ham broth, and bits of leftover ham, wouldn’t be adequate to provide enough flavor. I added the bouillon, and I was very pleased with the final results.
Do you like to make greens in the pressure cooker? For the tougher greens, like collards, it’s the perfect solution because it significantly decreases the cooking time. Give our recipe for Pressure Cooker Collard Greens and Ham a try and let us know what you think by leaving a comment below.
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Pressure Cooker Collard Greens and Ham
- 3 cloves garlic finely chopped ($0.06)
- 1 medium onion quartered and thinly sliced ($0.25)
- 2 cups ham broth ($1.98)*
- 2 beef bouillon cubes ($0.08)
- ½ tsp black pepper ($0.04)
- 1 tbsp apple cider vinegar ($0.14)
- ¼ tsp red pepper flakes ($0.04)
- 1 cup small pieces of ham diced or shredded ($2.97)*
- 2 bunches collard greens large stems removed and leaves cut into bite sized pieces ($1.98)
- Slice and chop onions and garlic and place into pressure cooker with ½ cup ham broth.
- Cook the onions and garlic in the ham broth with the pressure cooker on sautee mode until the onions begin to become transulcent.
- Add the remaining 1½ cups ham broth to the pressure cooker along with the bouillon cubes and stir until the bouillon has dissolved.
- Add the cider vinegar, black pepper, red pepper flakes, the ham, and the collard greens to the pressure cooker.
- Cancel the sautee mode.
- Place lid on pressure cooker and secure it. Make certain that you turn the valve to the sealed position.
- Turn pressure cooker on to pressure cook for 15 minutes.
- Once cooking time is completed, perform a "quick release" of the pressure by turning the sealing valve to the open position.
- Once the pressure has been released, carefully remove the lid and stir everything together.
- Serve as a side dish or as an entree.
Nutritional information provided below is for one serving, a full one-forth of the recipe, prepared according to the recipe above.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.