Pressure-Cooker Collard Greens with Smoked Ham Hock

Name: Pressure-Cooker Collard Greens with Smoked Ham Hock
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 lb collard greens, roughly chopped; 1 1/2 lbs smoked ham hock (around 1/2 lb meat after discarded bones, tendon, skin); 1 1/2 cups chicken broth (refer to the recommended minimum liquid for your machine and adjust if necessary); 1 1/2 tbsp sriracha (PaleoChef makes a Paleo version); 2 tbsp apple cider vinegar; 1 tbsp garlic oil (may sub 2 garlic cloves, minced); 1/2 tsp cracked black pepper; 1/2 tsp sea salt

5.0

(28)

whipandwander.com

Your recipes

Prep Time: 5 minutes

Cook Time: 50 minutes

Total: 55 minutes

Servings: 6

Cost: $3.60 /serving

Author : Whip & Wander

collard greens

Ingredients

Remove All · Remove Spices · Remove Staples

1 lb collard greens, roughly chopped1 1/2 lbs smoked ham hock (around 1/2 lb meat after discarded bones, tendon, skin)1 1/2 cups chicken broth (refer to the recommended minimum liquid for your machine and adjust if necessary)1 1/2 tbsp sriracha (PaleoChef makes a Paleo version)2 tbsp apple cider vinegar1 tbsp garlic oil (may sub 2 garlic cloves, minced)1/2 tsp cracked black pepper1/2 tsp sea salt

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Add all ingredients to your electric pressure cooker, taking care that the ingredients do not surpass your fill line. If your machine is smaller, you may need to adjust the amount you cook at once.

Step 2

Cook on high pressure for 35 minutes (see notes below).

Step 3

Once the cooking time has completed, natural release the pressure for 15 minutes. Then safely quick-release the remaining pressure.

Step 4

Test the temperature of the ham hock with a meat thermometer. It should have reached a minimum of 165 degrees F, but will likely end up around 200 degrees F.

Step 5

Separate the meat from bone on your ham hock. This can usually be done easily with a small knife. Discard bones, tendons, and excess skin. Shred the meat and combine back into the pot with the collard greens. Serve hot.

Top similar recipes

Curated for you