Instant Pot Collard Greens
Collards might just be my favorite leafy greens. There’s a vegan soul food restaurant not too far from where I live (NuVegan, for those of you in the DC area) that makes the best collard greens I’ve ever had. In fact, my go-to order here consists of two helpings of collard greens and their signature vegan mac ‘n cheese or chick’n drummies.
If I could order in from this place for every meal, trust me — I would. Sadly, NuVegan is not open 24/7 so sometimes I gotta work with what I have. And sometimes, what I have is a few bunches of collards from my weekly produce delivery! So why not recreate my favorite soul food side dish… Instant Pot style.
These Instant Pot Collard Greens are smoky, a little spicy, and naturally a little sweet! You can use fresh or frozen collards, your favorite veggie stock, and a vinegar of choice for this recipe. The only other ingredients you need are garlic, smoked paprika, cumin, ginger, and salt and pepper.
Instant Pot Collard Greens (Vegan, Oil-Free)
Ingredients:
- 3 bunches collards
- 3 cloves garlic, minced
- 3/4 cup vegetable stock
- 1 tbsp vinegar or lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- 1/4 tsp ground black pepper
- salt, to taste
Instructions:
- Wash your collards and roughly chop them into 1/2 inch pieces, keeping the stems intact.
- Set the Instant Pot to sauté mode (for 4 minutes on normal heat) and heat about a tablespoon of veggie stock.
- Add the garlic and sauté in the veggie stock until fragrant.
- If the garlic begins to stick, add some more veggie stock. Toast the spices for a minute or so, then turn off sauté mode.
- Add the collard greens, vinegar, and remaining veggie stock and stir.
- Seal the Instant Pot and pressure cook on high for 4 minutes.
- Allow the steam to naturally release for 10 minutes, then use a towel to turn the release valve from 'sealing' to 'venting'
- Season with salt to taste and serve immediately.