Collards (1) Recipe

Name: Collards (1)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ham bone with remainder of meat and skin; 4 c. water or as needed; 1/2 lb. pearl onions (whole); 2 lb. fresh collard greens, cut away thick stems, cut stems and chop coarsely into small pieces; 1/4 c. sugar; 1 Tbsp. salt; 1 tsp. freshly grown black pepper; 1 tsp. garlic powder; 1 tsp. crushed red pepper flakes; 1/2 c. bacon pieces and drippings from 6 slices fried bacon

Servings: persons

1
Put ham bone in large pressure cooker with 3 to 4 cups water. Bring to boil until spigot pops.
2
Remove from heat.
3
Two to 3 cups of liquid should be left.
4
Wash thoroughly and cut thick stems from collards and chop coarsely.
5
Put chopped greens into pressure cooker, along with pearl onion, sugar, salt, both peppers and garlic powder.
6
Cook 5 to 10 minutes or until spigot pops.
7
Remove from stove immediately.
8
Taste and adjust for seasoning, then pour bacon pieces and drippings over top; stir in and serve.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ham bone with remainder of meat and skin, 4 c. water or as needed, 1/2 lb. pearl onions (whole), 2 lb. fresh collard greens, cut away thick stems, cut stems and chop coarsely into small pieces, and more.

Yes, Collards (1) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Collards (1)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions