Instant Pot Insta Greens Recipe: Quick and Healthy Veggie Fix!

Making tasty vegan collard greens is a breeze whether you’re using your Instant Pot or cooking them on the stove. With just few minutes of active cooking time and some basic ingredients from your pantry, you can whip up a big pot of delicious Southern-style greens!

Collard greens can be a bit tough and bitter, so they need to cook for a while to become perfectly tender and mild. But don’t worry, it’s worth the wait! Plus, collard greens are packed with fiber, iron, and vitamins, which are all essential for keeping your body healthy.

The flavor in these vegan collard greens comes from simple ingredients that, when combined with fresh collards, create a slightly sweet and perfectly savory broth.

To keep your collard greens fresh, store them in the fridge in a sealed container for up to 3-4 days. When you’re ready to enjoy them again, just heat them with a splash of veggie broth on the stove over medium-low heat or pop them in the microwave for 1-2 minutes. Easy peasy!

Instant Pot Insta Greens Recipe

Instant Pot Insta Greens Recipe

Ready to cook up some delicious vegan collard greens? Whether you're using your Instant Pot or sticking to the stovetop, get ready for a flavor-packed dish that'll leave you scraping your plate clean! And guess what? You'll only need about 10 minutes of hands-on time and a few basic ingredients to make a big pot of Southern-style yum! Usually, these greens are flavored with pork or ham, but don't worry, we're going full veggie without skimping on taste.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 88 kcal

Equipment

  • Instant pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound Collard greens
  • 1 tbsp Olive oil
  • ½ large Yellow onion diced
  • 3-4 cloves Garlic minced
  • 1 and ½ cups Vegetable broth
  • 1 bsp Reduced-sodium soy sauce or tamari sauce
  • 2 tsp Apple cider vinegar
  • 1 tsp Brown sugar
  • ¼ tsp Salt
  • 1-2 tsp Red pepper flakes kick it up a notch if you’re feeling spicy!
  • ¼ tsp Ground black pepper

Instructions
 

For the Instant Pot:

  • Start by washing the collard greens well, removing the tough stems, and chopping them up.
  • Turn on your Instant Pot to the sauté mode. Add olive oil, then toss in the chopped onion and minced garlic. Cook until they smell yummy, stirring now and then.
  • Add the collard greens, vegetable broth, soy sauce (or tamari), apple cider vinegar, brown sugar, salt, red pepper flakes, and black pepper. Mix everything well.
  • Close the lid, seal it tight, and set the Instant Pot to cook on high pressure for about 5 minutes.
  • Once it’s done, release the pressure quickly, carefully open the lid, and give the greens a good stir.
  • Serve your tasty vegan collard greens hot and enjoy!

Notes

  • If you can’t find collard greens, you can use other leafy greens like kale or Swiss chard instead.
  • Feel free to adjust the seasoning according to your taste preferences. Like it spicier? Add more red pepper flakes. Prefer it less salty? Cut back on the soy sauce.
  • These collard greens taste even better the next day, so don’t hesitate to make a big batch for leftovers!

Nutrition Facts:

NutritionValue
Calories88 kcal
Carbohydrates8g
Protein5g
Fat4g
Sodium272mg
Fibre3g
Sugar3g
Calcium271mg

What Goes Well With Vegan Collard Greens?

What Goes Well With Vegan Collard Greens?

Collard greens are perfect alongside any “meat and three” style meal. My favourite combo includes chicken fried tofu, Instant Pot vegan mac and cheese, and a fluffy vegan buttermilk biscuit.

How Should I Store and Reheat Vegan Collard Greens?

For the best quality, pop them in a closed container and store them in the fridge for 3-4 days. When you’re ready to enjoy them again, reheat them with a splash of veggie broth over medium-low heat until they’re warmed through. Alternatively, you can reheat them in the microwave for 1-2 minutes.

How Do I Prep Collard Greens For Cooking?

First, stack the greens on top of each other and trim off the stems with a knife. Then, stack the leaves and slice them into thin strips or larger 2-3 inch pieces, depending on your preference. You can also tear them roughly if you like. Don’t toss out the stems – you can chop them up and include them for some extra texture in your dish.

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