I’m finally sharing my go-to collard green recipe, and trust me—it’s a game-changer. Everyone who tries them raves about how flavorful and tender they are. Plus, they’re super low-carb and totally keto-friendly!
The secret? Bacon grease. Yep, I always have a stash of it because it makes everything better! It adds so much depth to the greens that you’ll never want to make them any other way.
A Few Pro Tips:
- Choose your meat wisely – I love using Bradley’s Sausage, but ham, bacon, or even little smokies work. Just use what you have!
- Don’t skimp on the bacon grease – It’s the key to that rich, smoky flavor.
- Use bone broth or chicken stock – It adds extra nutrients and makes the greens taste amazing.
- Cook time is flexible – 30 minutes is usually enough, but if you like them extra tender, let them go another few hours. I usually cook them up to 8 hours!
The Best Slow Cooker Collard Greens – Instant Pot Magic
These are smoky, savory, and melt-in-your-mouth tender. Perfect as a side dish or a full meal if you’re keeping it low-carb. Make them once, and you’ll never go back to the stovetop method again!
Equipment
Ingredients
- 3 tbsp bacon grease
- 1 pound sausage or ham, bacon, or little smokies, chopped
- 1 small onion diced
- 1 large bunch of collard greens cleaned and chopped
- 3 cups chicken stock or bone broth
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- 1 tbsp cajun seasoning
- Dash of pepper sauce – optional
Instructions
- Set the Instant Pot to Sauté and add the bacon grease.
- Cook the sausage (or chosen meat) with the diced onion until the onions are soft and the meat is browned.
- Add the collard greens and pour in enough chicken stock or bone broth to cover them. Also add vinegar and sugar.
- Lock the lid, set to Manual for 30 minutes, and let it cook if you need them in a hurry. If not, set it to slow cook and let them go several hours.
- If quick cooking, allow a natural release, then check for tenderness. If they need more time, cook for another 10 minutes. If slow cooking, if they aren't done, you can add another 10-20 minutes and pressure cook them to speed it up!
- Season to taste, serve hot, and enjoy—you just made the best collard greens ever!
Tried this recipe?Let us know how it was!
