Pressure Cooker Southern Style Greens

I sing the praises of the pressure cooker creators all day. The pressure cooker has become one of my top 3 favorite kitchen gadgets. It just frees up your hands and time so much! I can load in dishes that usually takes hours to cook into the pressure cooker and it’s done in a fraction of the time. Not to mention, I can do it all in one pot. This especially comes in handy during Thanksgiving when I have a full spread to prepare. Today, I’ll show you how to create the BEST greens you’ve ever had in a pressure cooker!

Pot Liquor!

Some other recipes would put everything in the pressure cooker at once. But, I like to pressure cook the meat first to create a nice stock or “pot liquor” for the greens. My family and I are pork free. So, I use smoked turkey necks in my greens. Feel free to use any meat you’d like.

30 minutes of pressure cooker will render a beautiful stock and base for our greens. The meat will be slightly tender. But, they won’t be where we want it just yet. I leave the meat in during the cooking process of the greens. Doing so will ensure that that meats slides off the bone!

Rinse and Repeat…

I’m using Mustard greens for this recipe since they are my favorite. You may use any greens you’d like. Collards, turnip, a mix, it’s all up to you. I have a full tutorial on how I clean my greens and cut them up. Be sure to check out those instructions:

Pack those greens into the pressure cooker. Don’t worry if they seem to overcrowd the insert. They will cook down. I also keep the seasoning very simple. You don’t need a lot of extra stuff to make delicious greens!

Melt in Your Mouth Goodness!

Prepare your taste buds for these melt in your mouth greens! How easy was this method? It is even faster than cooking them on the stove. Try it! I bet you won’t ever go back to the old way. Don’t forget the cornbread!

Pressure Cooker Southern Style Greens Recipe

Southern style Greens made with ease in a Pressure Cooker. Tender, melt in your mouth greens in a savory pot liquor created by fall off the bone smoked turkey necks.


  • 2-3 bunches greens of your choice washed and cut
  • 1 lb smoked turkey necks
  • 1 1/2 cup water
  • 1 diced onion
  • 1 T creole or cajun seasoning
  • 1 tsp apple cider vinegar
  • 2 T onion powder
  • 1 T garlic powder


  1. Place the turkey necks into pressure cooker with the water*
  2. Close and lock lid
  3. Ensure that pressure releasing valve is locked
  4. Pressure cook on HIGH for 30 mins
  5. Unlock the pressure releasing valve
  6. Add in the remaining ingredients
  7. Close and lock lid
  8. Ensure that pressure releasing valve is locked
  9. Pressure cook on HIGH for 45 mins
  10. Unlock the pressure releasing valve
  11. Stir well
  12. Taste and adjust seasoning as needed.
  13. Enjoy!

Recipe Notes

*Use the minimum amount of water needed for your pressure cooker to work properly. See your pressure cooker manual for instructions. If you need to use more water than the recipe calls for, add more.

Southern Collard Greens

This has to be the MOST requested recipe yet! I get emails and messages every, single day for my Southern Collard Greens recipe. So, without further ado, here it is…

I tried to make this tutorial as easy to follow as possible. I’m always looking out for my beginner Cookies! Soul food can be intimidating to newer cooks. If you just follow my method, you’ll get it right every time. It’s foolproof! No shade.

Cutting: I don’t like the stems of greens. I always remove them by pulling them out. (See tutorial above for a demonstration.) It’s very easy to do. Cutting the greens are easy as well. Once you remove and discard the stems, just simply stack the leaves. roll them up lengthwise, and start slicing. 

Cleaning: Remember that movie based off of the Jackson 5? There’s a scene where Rebbie, I believe, was cooking greens and failed to wash them properly, if at all. There were bugs floating in the pot! That scene has followed me throughout life. When I began cooking greens, I would OVER wash them to avoid that mistake happening to me in real life! Rinse, soak, rinse, drain, shake, rattle, roll, and all of that to your greens! We want all of that dirt, soil, sand, bugs, etc completely cleansed from our greens before you cook them. The local market where I purchase mine, are amazing at cleaning them before displaying them. I don’t have to do much cleaning at all. If your greens aren’t as clean and you spot bugs, sprinkle some salt or baking soda on them while rinsing. This will aid in getting rid of all of those nasty little critters that may be hiding in your dinner.

Blanching & Freezing: Now, if you’re fortunate enough to have a surplus of greens and you’re not ready to cook and eat them, you can blanch and freeze them for later. Blanching is essential for a number of reasons. It halts the enzyme action in veggies which could result in loss of color and flavor. It also reduces the possibility of food poisoning, because the high heat of boiling will kill any harmful microorganisms. But, you don’t really care about all of that! Get to the steps, Coop! 

  1. Bring a large pot of water to a boil.
  2. Add in the greens and boil them for 2-3 mins.
  3. Carefully drain water off greens into a colander.
  4. Then, immediately place greens (still in the colander) into a large bowl of ice cold water. This will shock the greens.
  5. Once, greens have cooled, drain the greens well.
  6. Pack into a freezer safe ziplock bag and freeze until ready to use.
  7. When ready to cook, thaw at room temperature, and cook as usual.

Let’s Talk Meats: Smoked meat is the best meat for southern greens! I use smoked turkey wings, drums, or necks. They had a wonderful smokey flavor to greens. If you’re a pork eater, pickled or smoked pork will work as well. Pick your own poison! 

Spiccccccey??: My dad LOVES spicy greens! When I cook them for him, I always throw in a few slices of pickled jalapenos while they are simmering. That kicks the heat alllll the way up. Red pepper flakes are a milder alternative for adding controlled spice. 

Trying to think of something I may have missed…I think I covered it all. But, if you have any more questions, leave them in the comments!

Happy Cooking,

B. Coop

Southern Collard Greens
Serves 5
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
  1. 3 bunches collard greens (washed and cut)
  2. 1 lb smoked turkey necks, drums, or wings
  3. 1 diced onion
  4. 2 minced garlic cloves
  5. 1 T apple cider vinegar
  6. 2 T onion powder
  7. 1 T garlic powder
  8. 1 T chicken base
  9. Seasoned salt and pepper to taste
  10. 1 T sugar (optional)
  1. Bring 8 cups of water to a boil in a large stock pot
  2. Add in the smoked meat and boil for 1 hour
  3. Remove meat from the pot and pick all of the meat off the bones. Reserve meat.
  4. Pack the greens into the pot of stock
  5. Add in the onions, garlic, meat, chicken base, onion powder, and garlic powder.
  6. Lower heat, cover, and allow to simmer for 30 mins.
  7. Stir in the apple cider vinegar (and sugar if using)
  8. Season to taste with Cajun or seasoned salt.
  9. Stir well, cover, and continue simmering for 1 to 1 1/2 more hrs or until greens are as tender as desired.
  10. Enjoy!
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