Wash your collards at least 2 times to make sure you get all of the sand off.

Rinse them and tear them off the stem and soak the torn pieces again and rinse and drain.

In a 6qt or larger Instant Pot, place your onions, garlic, ham hock, red pepper flakes,

salt, pepper and broth. Place the torn and washed collard greens on top. I usually have

to pack mine in pretty good. It’s important to note here that I can usually only get 1 bunch

of collards in my 6 qt IP. If you have a larger Ultra or 8 qt, you may need more.

Seal the lid, close the vent and set the Instant Pot to manual or pressure cook for 30 minutes.

When the cook time is up, allow to NPR (natural pressure release) for about 10 minutes.

Carefully open the vent to release any remaining pressure and remove the lid. Remove

the ham hock and discard or shred meat off bone and add back to pot.

Add in the apple cider vinegar and stir well.