OH Heyyyyy. Collard greens are my newest love in the world of green things. Kale will forever be a staple, and spinach is irreplaceable BUT – there is a sweet spot between wilted spinach and dry chewy kale stuck in your teeth – and it’s collard greens!
Have you ever been to a legit BBQ place where they have meat by weight and then sides? First you order WAY more smoked meat than you need (and eat it all) and then you do the equivalent of “with a side salad” – I’ll have the collard greens. Truely you are sad inside because the macaroni and cheese is calling to you. But then you are sooo happy that you have this tart, slightly crunchy, juicy greens to cleanse the palate between bites of smoked animal fat.
On a NORMAL night – these are just awesome tasty, salty, and just a little zippy from the lemon and vinegar. Just enough sour that you want another bite and another and another. Or you just pick through the greens because really we’re all just here for the bacon.
I originally planned to make these for a Thanksgiving side dish so the quantity should feed a few people. If you have leftovers – I suggest you crisp them up a little in a fry pan with olive oil – its da bomb.
Five ingredient collard greens in the instant pot! Super easy side for weeknight dinner OR for a crowd. These are not the mushy collard greens you avoided at BBQs and holiday dinners.
- 2 bunches collard greens, thick bottoms trimmed off
- 3 strips bacon, cut in thin strips
- 1/2 small yellow onion, diced
- 1/4 cup water
- 1 lemon, juiced
- 1/2 tsp Himalayan pink salt, or kosher
- 2-3 tsp apple cider vinegar
Set Instant Pot to Saute and brown bacon bits. When nearly done add onion - saute for another 1-2 minutes. Turn off.
Wash greens and trip just the thickest stalk at the bottom. Cut in half long ways and then into 1" wide strips.
Add all greens, water, lemon juice, and salt to the instant pot.
18 minutes on high pressure and QUICK RELEASE.
Add ACV to taste. Add salt if needed. (the pink salt or sea salt will be saltier than if you used kosher).