I used to buy the same brand of canned collard greens. However I find collards to be such a special southern treat that it deserves the time and effort to do them homemade.
I’ve pulled from several recipes over time, but the Paula Deen recipe most closely resembles how I do it. Here’s a link if you can stand listening to her…it’s better to watch. Damn she gets on my nerves!
FYI - I don’t use a pressure cooker. Old fashioned stock pot. Use a big pot too, as these will cook down to just a fraction of the volume of the uncooked greens.
I always use smoked ham hocks. Not that any of the other things like turkey necks or whatever aren’t good. I just love how the hocks work out.
2 things I’d point out. DO NOT overcook the greens. They take longer than most other greens to cook, but you can overcook them and if you do they will turn to mush. Also be sure to remove the center vein of the leaves. Properly cooked greens will have hard, sometimes woody veins. They’re not pleasant to eat.
If you can source these greens do your best to follow Paula’s recipe and you’ll be delighted.