Nana’s Instant Pot Southern Greens THM S, Keto are an easy spiced-up version of a timeless classic. 

I’ve spent many countless hours in my life fixing greens straight from the garden and cooking them for hours until they’re tender and flavorful because of how much we love them!

After years of tweaking, I’ve added my own special seasoning combination to the convenience of prewashed and prepackaged greens in this recipe to the Instant Pot.

I sure hope you enjoy my version of  Nana’s Instant Pot Southern Greens! UPDATE scroll down for info on making Southern Collard Greens too and don’t be afraid to play with this basic recipe and combine the two types of greens.

In the middle of winter, we cook the cold weather-loving collard greens and in the early spring and late fall we combine the collards with mustard and turnip greens. For the rest of the year, the bags of trimmed greens are an easy choice.

Thanks to the Instant Pot though, greens just got a whole lot easier to cook, to the point that we’re able to eat them weekly, without it being a chore to make.

Cleaning them fresh from the field can be made easier if you harvest them carefully and avoid the lowest stems that tend to collect dust and dirt. 

I call for the bagged type greens in this recipe because they’re easy but also recommend just buying several bunches of mixed greens, when they’re in season and stripping the heavier stems out and rinsing them thoroughly several times. See the notes at the end of the Collard recipe (below) for thorough instructions on washing them thoroughly if you need the info.

We eat collard greens by themselves sometimes, but I was always taught to mix the turnips and mustard greens, personal choice though. 

Since these are SOUTHERN Greens, yes, bacon is involved and plenty of it if you want these to taste authentic. I have made them with a lot less bacon than is called for here and we still enjoy them, but…

If you want the real deal, down-home flavor coming out of this pot of greens go get some high-quality bacon and use it as directed! If nothing else, just to say that you did that once.

A smoked ham done with a little fat on it will also serve the purpose but those aren’t something we have as much access to on a regular basis.

The bacon can be cooked in the Instant Pot on sauté and then the greens and seasonings and broth go in as well and the lid goes on.  Because the pot is already nice and hot from the sauteeing these greens will be done in NO TIME!

Scroll down for an alternate lower carb recipe for those who need to just get the bacon flavor (for whatever the reason) but still have some nicely flavored greens!

Note: The juice from these greens (what we call pot liquor) is probably my favorite part but for the purposes of the photo it has been drained. Be SURE you include some even though it might mean serving the greens in the addictive “pot liquor” in a small bowl on the side.

Be sure and pass the low carb cornbread for this dish as well. I’m linking to a rich cheesy version that I’ve previously posted but I’m also adding a carb/low fat version for the Trim Healthy Mama’s who sometimes need to cut back just a bit on the fat and can enjoy a special type of cornflour (sprouted or masa). 

Best Ever Low Carb Cornbread THM S, Keto ~ Nana’s Little Kitchen 

Corn Bread in a Jiffy THM FP, Low Carb and Low Fat~ Gwens-Nest

Sour Cream Cornbread THM FP, Low Carb and Low Fat ~ Briana Thomas

 

Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.  

Working on an upgrade but this is the Instant Pot that I’ve used for years and it’s a workhorse! 

If you try one of these recipes and want to share it, I’d love to know about it. Please use the hashtag #nanaslilkitchen on IG or tag me on Fb by typing @nanaslittlekitchen in your post or comment over there.

Follow Nana’s Little Kitchen on *Instagram *Pinterest *Facebook and let’s connect over at THM Southern Foodies with Nana’s Little Kitchen.

Full fat Southern Recipe >>>

Yield: 8 Servings

Nana's Instant Pot Southern Greens

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 (32 ounce) bag trimmed fresh greens (turnips, mustard, or collard greens)*
• ½ pound bacon, cut into pieces
• 2 cups chicken broth
• 2 teaspoon cajun or creole salt
• 1-2 tablespoons pepper juice (from pickled peppers either hot or mild)
• Extra salt or seasoned salt to taste
• Optional: Chop or dice 1/2 purple top turnip and stir into the greens before pressuring.

Instructions

Set the Instant Pot to saute and add the bacon piece. Cook until browned.
Add the chicken broth to the cooker while it is still in saute mode and use a wooden spoon to deglaze the bottom, scraping to remove any stuck-on pieces.
Add remaining ingredients to the pressure cooker. Cover and set the valve to sealing.
Pressure cook for 10 minutes.
Quick-release the steam or slow-release naturally.
Adjust seasonings to your taste. I've listed the minimum amounts of cajun seasoning,  pepper juice, and/or salt.

Nutrition Information:

Yield:

8

Serving Size:

1/8
Amount Per Serving: Calories: 164Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 1115mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 4gProtein: 11g

If you’re needing a low carb and low-fat version of these greens for any reason here’s one that still contains all the seasonings and even a little bacon grease (with subs provided) but just no actual bacon.

Yield: 4 Servings

Low Carb/Low Fat Southern Greens

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Here's a version of my greens that is compatible with a low carb diet or a low fat one and the seasonings remain the same so it's still really delicious!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 (32 ounce) bag trimmed fresh greens (turnips, mustard, or collard greens)*
• 2 cups chicken broth
• 2 teaspoon cajun or creole salt
• 1-2 tablespoons pepper juice (from pickled peppers either hot or mild)
• Extra salt or seasoned salt to taste
• 1 tablespoon bacon fat*
• Optional: Chop or dice 1/2 of a purple top turnip and stir it into the greens before pressuring.

Instructions

1. Prepare the washed greens for cooking by chopping them, etc to get them the way you like to eat them. Stuff them into the pressure cooker.
2. Stir the chicken broth and spices together in a jar and pour it over the greens. If using the bacon fat used drop it on top and it'll melt right in.
3. Pressure cook on medium for 20 minutes - if adding collard greens to this mix or using them exclusively bump the time up to 30 minutes.
4. Quick-release the steam or slow-release naturally.
5. Adjust seasonings to your taste.
6. I've listed the minimum amounts of cajun seasoning,  pepper juice, and/or salt.
   

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 46Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 640mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 4gProtein: 1g

Nana's Instant Pot Southern Collards

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Ingredients

• 1 (32 ounce) bag triple washed and trimmed fresh greens*
• 2 cups chicken broth (divided)
• 2 teaspoon cajun or creole salt (I use Tony's or make my own)
• 1-2 tablespoons pepper juice (from pickled peppers either hot or mild)
• Extra salt or seasoned salt (or regular salt) to taste
• 1-2 pounds chopped ham or smoked turkey
• Optional: Chop or dice 1/2 of a purple top turnip and stir it into the greens before pressuring.

Instructions

1. Set the Instant Pot to the Saute Function. Measure the chicken broth out in a two cup container (I use a pint jar) and add a cup of it to the Instant Pot as it heats.
2. Add all the spices and seasonings to the remaining cup of broth and set it aside.
3. Prepare the greens by removing them from the pre washed and trimmed package and checking for extra stems or whatever that needs to be removed or by rinsing and chopping the leaves up yourself.
4. Stuff half of the leaves into the hot Instant Pot and try to turn them in the broth with a long handled spoon. I usually cover the pot loosely for just a few minutes and the leaves will wilt down so that I can stuff the rest of them into the pot.
5. (If you are using the sliced turnips mentioned in the recipe be sure and add them either to the broth at the bottom or half way through for the very best cooking results.) - If they sit on top they'll still get done just less evenly and quickly. I slice mine thinly so it doesn't matter but everyone will do it differently I'm sure.
6. Once the pot is full (max fill line for the 6 qt or plenty of room in the 8 qt) give the remaining broth mixture a quick stir and slowly pour it over the top of the greens.
7. Turn off the saute function and put the lid on and close the sealing valve. Set the manual time for 30 minutes.
8. Once it finishes it's time and beeps bring the pressure down on quick release and give the greens a stir. Taste and you can adjust the seasonings by adding more hot pepper sauce or more salt, etc if it really needs it. Then replace the top and pressure for an additional 30 minutes until they are thoroughly tender and the juices are condensed and full flavored.
9. I like to heat the left over ham and stir it in after it's done.
10. I have cooked them down for an additonal 15 minutes at times but an hour will usually do the trick.

Notes

* Feel free to choose 3-4 bundles of greens from the grocery or to use carefully picked greens fresh from the field.

* Clean these greens thoroughly to avoid grit in the bottom of the pot.

1) Fill both sides of the sink (bowls)

2) Add the unwashed greens to one side of the sink and fill with water until they are submmersible. Push them under the water and pull back out by hand fulls and shake them over the dirty water.

3) Transfer the greens by handful over to the clean water on the other side. Continue transferring until all of the greens are over on the cleaner side and then drain the dirty water and rinse out the sink/bowl. Refill the sink.

4) Repeat the process of pulling up handfuls of greens and shaking them out of the water and transferring to clean water.

5) Depending upon how dirty the water is this can take a while. I usually do it 3 or 4 times before I find the rinse water to be clear with no silt at the bottom of the bowl.

 

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