Instant Pot collard greens from a Louisiana native (vegan)
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| Collard greens with shrimp and grits |
When I'm craving southern-style collard greens, I'm thinking of a hearty, long-stewed, rich and smoky pile of veggies. Traditional collards are stewed for an hour or two on the stovetop with a ton of pork. My collard recipe will give you all that smoky, rich flavor in less than 20 minutes, and without any animal products! The Instant Pot speeds up the cooking time to mere minutes and leaves them perfectly silky. My other secret weapon is Goya Ham flavored concentrate. This stuff is a ham bouillon that actually does not contain any meat products but tastes just like ham! You can buy it in a lot of grocery stores in the Latin foods section or for cheap on Amazon.
I have tons of other Cajun and Instant Pot recipes that pair well with these collards. I love them with my shrimp and Instant Pot grits, Instant Pot vegan red beans and rice or Instant Pot brown rice jambalaya
2-4 T butter or vegan butter (depending where you're feeling on the light-rich scale)
1 large onion, diced
1 heaping T minced garlic
~2 lbs or 2 bunches collard greens, stems removed and chopped. You can use a couple of bundles of fresh collards, a couple of bags of pre-chopped, or even frozen ones.
1 t smoked paprika or liquid smoke
1 t Tony Chacheres Cajun seasoning
3 T water
2 t apple cider vinegar, optional, adds a fresh note of acidity to perk up the flavors
In Instant Pot, sauté onion in butter until slightly golden, about 4 minutes. Add garlic and sauté another 30 seconds. Stir in all remaining ingredients except vinegar. The greens may look like a lot at first, but they will shrink down a ton and release liquid, so just squish them in there and seal the lid. Cook on high pressure for 12 minutes, then quick release. Serve with Tabasco sauce if you like it hot!
2-4 T butter or vegan butter (depending where you're feeling on the light-rich scale)
1 large onion, diced
1 heaping T minced garlic
~2 lbs or 2 bunches collard greens, stems removed and chopped. You can use a couple of bundles of fresh collards, a couple of bags of pre-chopped, or even frozen ones.
1 t smoked paprika or liquid smoke
1 t Tony Chacheres Cajun seasoning
3 T water
2 t apple cider vinegar, optional, adds a fresh note of acidity to perk up the flavors
In Instant Pot, sauté onion in butter until slightly golden, about 4 minutes. Add garlic and sauté another 30 seconds. Stir in all remaining ingredients except vinegar. The greens may look like a lot at first, but they will shrink down a ton and release liquid, so just squish them in there and seal the lid. Cook on high pressure for 12 minutes, then quick release. Serve with Tabasco sauce if you like it hot!
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