Vegan Collard Greens
This Vegan Collard Greens is so delicious that you will want to eat the whole pot. Its simmered to perfection in the broth and flavored with sun dried tomatoes. It has no added oil and is made in instant pot with a stove top option too.
In the inner pot of the instant pot combine all the ingredients. Stir and close the lid and seal the valve. Turn it on at manual high for 5 minutes.
Once done, release the pressure and open the lid. Stir gain and turn it on at sauté mode and let it cook for 15 minutes or until most of the liquid is absorbed. Turn it off.
Spoon it out in the serving plate and enjoy.
- I used the ready package of chopped collard greens but you may use collard green leaves and chop it yourself. Make sure to remove any thick stems from it.
- To drain sun dried tomatoes – If it has been in the refrigerator then microwave for 15 seconds. Then with the help of a sieve drain the excess oil form it and add to the instant pot.
- Variation – heat 2 tbsp. olive oil in a nonstick pan or Dutch oven. Add chopped collard greens and sauté for 3-4 minutes or until well coated with oil. Add garlic, onion powder, paprika and salt to it. Sauté again. Now add the drained sun-dried tomatoes and 1 ½ cups vegetable broth. Stir and cook covered for 10 minutes or until the greens are soft and tender. Feel free to cook open at medium-high if you desire to dry it up until you reach your desired consistency.
Calories: 47kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 190mg | Fiber: 1g | Sugar: 4g | Vitamin A: 668IU | Vitamin C: 11mg | Calcium: 5mg | Iron: 1mg