Southern Instant Pot Collard Greens (+ Baked Collard Green Dip)
Forget expensive powders and trendy superfoods. The real green superfood has been in the produce aisle forever: collard greens. They're packed with vitamins A, C and K, calcium, fiber and antioxidants.
Here's my Southern-style Instant Pot collards, plus a baked collard green dip for your leftovers.
Video tutorial: https://youtu.be/wU7wpvKJKRs
Southern Instant Pot Collard Greens (+ Baked Collard Green Dip)
Ingredients
Collard greens
- 2 lbs washed collard greens
- 1 lb bacon, chopped
- 1 Vidalia onion, chopped
- 2 tbsp apple cider vinegar
- 6 cups chicken bone broth
- 2 tsp liquid smoke
- 2 tbsp sweetener
- 1 tsp red pepper flakes
- 1 tbsp seasoned salt
Baked collard green dip
- 1 cup cooked collard greens, finely chopped
- 8 oz cream cheese, softened
- 1/4 cup nonfat Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper or seasoned salt, to taste
Instructions
Collard greens
- Turn the Instant Pot to Sauté and cook the bacon.
- Add the onion and cook until translucent. Add the vinegar and scrape up all the bits.
- Add the broth, liquid smoke, sweetener, red pepper flakes and seasoned salt. Hit Cancel.
- Add the greens, lock the lid and pressure cook on high for 1 hour. Release the pressure manually and serve.
Collard green dip
- Preheat the oven to 375°F and lightly grease a 7x7 baking dish.
- Microwave the cream cheese 15–20 seconds if needed and mix until smooth. Stir in the Greek yogurt and mayonnaise.
- Mix in the Parmesan, 1/4 cup of the mozzarella, garlic powder, onion powder, paprika, salt and pepper. Fold in the collard greens.
- Spread in the dish and top with the remaining 1/2 cup mozzarella.
- Bake 20–25 minutes until hot, bubbly and golden. Serve warm with pork rinds, vegetable sticks or low-carb crackers.