Southern Style Pressure Cooker Collard Greens Recipe (2024)

FAQs

How long do you pressure can collard greens? ›

Process jars in a weighted gauge pressure canner at 10 pounds pressure at altitudes of 0 to 1,000 ft (or at 15 pounds pressure at altitudes above 1,000 ft). Process pints for 70 minutes and quarts for 90 minutes.

This might seem like an unusual addition if you're new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the greens' potential bitterness.

Nitrogen is essential for collards to produce high-quality leaves. Side dress the plants with 5 pounds of calcium nitrate (15.5-0-0) per 1000 square feet or 300 feet of row three to four weeks after planting. For smaller gardens, use ½ pound of calcium nitrate fertilizer per 100 square feet or 30 feet of row.

In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector. Baking soda is an alkali salt possessing the tenderizing and flavor-enhancing properties of regular salt.

Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens. In a stock pot add Oive Oil, Onion, Green pepper, and Turkey bacon (or your choice of turkey or pork).

It is important to not overcook collard greens or kale, as they tend to give off a sulfur smell and taste bitter. Cut the leaves into one-half inch strips and steam for 5 minutes on the stove. Collard greens make a great addition to eggs and bean soup or can be served alone as a steamed vegetable with a dressing.

Blanch Them

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

If you find the flavor of canned collard greens to be lacking, you can add a few ingredients to liven them up. Some options include adding a splash of lemon juice or a sprinkle of red pepper flakes to add tanginess and spice.

According to a study from North Carolina State University, the ratio of fertilizer in used coffee grounds is: 3.1 - 0.3 - 0.3. This means it is pretty Nitrogen heavy. It's a great fertilizer to use around your leafy vegetables (like collards, kale, spinach, lettuce, and chard).

Companions: Grows well with beets, bush beans, celery, chamomile, cucumber, dill, garlic, marigolds, mint, nasturtium, onions, potatoes, rosemary, sage, and thyme. Avoid grapes, pole beans, tomato, strawberry, and Mexican marigolds.

Is Epsom salt good for collard greens? ›

Collards do enjoy some good fertilizer in the soil to help them grow big leaves that are sweet and juicy. To fertilize my collard greens I use natural fertilizers like fish emulsions, Epsom salts, and compost tea.

Cut stems from leaves immediately before cooking. The smaller leaves tend to be more tender than larger ones. It is common to prepare collards using a slow cooked method to make them more tender. Cutting the leaves into smaller pieces will help speed up the cooking time.

This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable. It has various unwelcome effects, such as softening the vegetable, altering the vegetable's flavor, destroying thiamine content, and hastening the loss of vitamin C.

The preferred method of preserving hearty greens is freezing because it provides a higher quality product than canning or drying. Heartier greens such as spinach, mustard greens, beet tops, collards, kale, and Swiss chard can be frozen. As a low acid food, greens can only be pressure canned.

Add Salt. Ladle boiling water over beans-again leaving 1 inch head space. Wipe rims and adjust 2 piece caps. Process quarts for 25 minutes at 10 pounds pressure.

Soaking collard greens for about 30 minutes to an hour is common. This helps to loosen any dirt or debris and can make them easier to clean. After soaking, be sure to wash the leaves thoroughly under running water.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.