Collard Greens (or Turnips)




INSTANT POT VERSION


• turnip or collard greens - 1 bag

• onion - 1/4-1/2 cup, diced

• broth  - 1/2 cup to 1 cup

• salt & pepper -  to taste


Flavor Options mentioned in other recipes - 
  • maple syrup 
  • red wine vinegar 
  • apple cider vinegar 
  • Chipotle pepper 
  • paprika 
  • garlic 
  • lemon juice 


• Place onion into the Instant Pot on sauté and cook for a bit, stirring occasionally.

• Turn IP off.

• Add broth and greens - whatever fits in pan without coming too close to the top. Save whatever is left for another time.

• Set IP to manual, high pressure, 30 minutes

• The IP will switch to a warm countdown when done. The lid can be opened at any time or greens can stay in the IP until you are ready to serve them.


Another Collards Recipe

1 large yellow onion, sliced
2 cloves garlic, chopped
3/4 teaspoon salt (1/2 tsp. + 1/4 tsp.)
3 tablespoons cider vinegar
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 bunch collard greens
1/4 cup water

Peel the onion and slice it into half moons. Chop the garlic. Place a large pot on the stove and turn the heat on to medium.  Add the sliced onion and 1/2 teaspoon of the salt to the hot pot, stir, then cover with a lid. Cook, stirring occasionally, for 5 minutes. Remove the lid and add the garlic. Cook, stirring often, uncovered, until tender and light golden brown, 5 to 7 minutes more.

Meanwhile, stack several collard leaves together. Starting at the leafy end, slice 1-inch strips crosswise until you reach the stems. Discard the stems and add the cut leaves to a salad spinner. Repeat with the remaining leaves. If the leaves are particularly large, first slice them lengthwise down the middle then crosswise into strips. Rinse the leaves and spin dry.

Once the onion is golden brown, stir in the vinegar, red pepper, and black pepper (about 12 turns on pepper mill). Add the collard greens and use tongs to toss with the onion and garlic. Add the water, cover, and cook, stirring occasionally, until the collards are tender, 10 to 12 minutes. Stir in the remaining 1/4 teaspoon salt. Serve.
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