This is a delicious, plant-based recipe for collard greens. Flavorful sun-dried tomatoes are used instead of bacon to add both saltiness and sweetness to the leafy greens.
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 like this)
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
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.
You could use kale instead of collard greens for this recipe. We used sun-dried tomatoes preserved in olive oil but you could also use the dry version as they will rehydrate in the cooking process or you can soak them in warm water for 5-10 minutes before adding to the pot.
Keywords: sun-dried tomatoes vegetarian collard greens gluten-free Whole30 paleo