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We’re swapping bacon for sun-dried tomatoes in this vegetarian-friendly versions of Instant Pot collard greens. This delicious side dish is also gluten-free, Whole30 and paleo friendly.
Instant Pot Collard Greens With Sun-Dried Tomatoes
INGREDIENTS
1 white onion, diced
3 tablespoons olive oil
3 cloves of garlic, minced
1/3 cup sun-dried tomatoes, chopped (from a jar, preserved in oil)
1 large bunch of collard greens, leaves roughly cut (hard stems removed)
½ teaspoon salt
¼ teaspoon pepper
1 cup of water
To finish: Juice of ½ lemon and garnish with extra sun-dried tomatoes
INSTRUCTIONS
- Turn the Instant Pot on and press the Sauté function. Add the onions and olive oil and cook for 2-3 minutes to soften and brown off slightly.
- Add the rest of the ingredients (except for lemon juice) and stir through. Turn the Sauté off, place and lock and lid and set to Manual, HIGH pressure for 5 minutes. After 3 beeps the Instant Pot will start to build up the pressure and cook the greens. Once the timer goes off, release the pressure naturally.
- Open the lid, drizzle the juice of ½ lemon and stir through. Serve on a big platter and garnish with extra sun-dried tomatoes if you like.
NOTES
#instantpot #instantpotcooking #instantpotrecipes
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