Quick Collard Greens in the Instant Pot (dairy, soy, egg, nut, gluten, tomato/tomatillo free)

• 20 oz Collard greens, stems removed and roughly chopped (no shame buying this done for you)

• 6-8 slices thick cut bacon, diced or 6 oz salt pork, cubed (optional, you can add a bit of liquid smoke instead to keep the recipe vegan, and 3 tablespoons of oil to saute the onion and garlic in)

• 1 cup chicken or vegetable broth

• ½ cup onion, diced

• 3-5 cloves garlic, finely chopped

• ¼ cup raw apple cider vinegar

• Salt and pepper to taste

Set Instant Pot to SAUTE and add bacon or salt pork, and onions, cooking until the pork begins to crisp and the onions are translucent. Pour chicken broth into the pot and de-glaze the bottom of the pan, making sure to get up all the browned bits from the meat. Press CANCEL To stop the saute function. Add the apple cider vinegar, and then pack in the greens so the pot is about ⅔ of the way full. Lock the lid in place and turn the valve to SEALING. Set to HIGH PRESSURE for 10 minutes. When the timer goes off do a quick release by turning the valve to VENTING and let all of the pressure out. Remove the lid, stir the contents of the pot to mix everything together and salt and pepper to taste.

Can you do this stovetop? Yes, but start it early, without a pressure cooker, your greens need to cook for quite a few hours on medium-low heat. And you'll want to double or triple your amount of broth.

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