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Collards with Pork Jowls

Long ago when my mom would fix these I would have to leave the house. The foul smell of them cooking and cooking forever on the stove filled the house. But I digress from my childish ways. Now with the instant pot these are a snap to do and no foul smell. This recipes does use the 8 qt instapot but that is the only special thing you need.

This is the essence of Southern comfort food. Simple, satisfying and oh so Southern! This goes great with Best Cornbread and pink eye purple hull peas.

Ingredients :

32 oz pre-washed and pre-cut collards

8 oz smoked hog jowl bacon, chopped

1 smoked ham hock

1 lg onion chopped

2 tbsp crushed chili flakes

3 tbsp brown sugar

3/4 c apple cider vinegar

1 1/2 c chicken broth

Preparation:

Saute the bacon and ham hock together until the bacon is slightly crispy.

Add the brown sugar, chili flakes and onions, cook until onions are translucent and tender.

Add the vinegar and stir well, deglazing the bottom of the pot

Remove the hock

Add the greens and put the hock on top (you will likely have to pack them in)

Pour the broth over the greens

Cook on high pressure for 6 minutes, natural release for 30 minutes.

If theyre still not tender simmer a little longer

Remove the hock, debone removeing any gristle and fat, chop up and add back to the pot.

Stir well, serve with fresh purple hull peas, roasted carrots and best cornbread.

Urban Cowgill November 2018 (updated Oct 2023)

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