20 minute collared greens

Normally these would simmer on a stovetop for hours but with an InstantPot, collard greens are done in 20 minutes. And they’re delicious!

INGREDIENTS
Olive oil
4 Slices prosciutto
Dry rub seasoning
2 Bunches collards
1/4 cup Red wine vinegar
1 cup Broth

DIRECTIONS
If using fresh greens, cut off the fiberous stems, chop the leaves and wash in a salad spinner. Alternatively, if you can find greens already washed and trimmed, grab them!

Set InstantPot to saute and heat the prosciutto with a few turns of olive oil. Once that’s been warmed through, add about a tablespoon of dry rub seasoning and the liquids, followed by the greens. Toss the greens a few times to disperse the liquids and seasoning. Finally, set the heat to pressure cook, lock the lid and set time for 20 mins. Once cook time is up, release the heat and taste for seasoning.

I made these in the morning and then reheated them on the stovetop just before dinner. Here they’re paired with blackened wild salmon (same seasoning I used for the greens).