1tablespoonreduced sodium soy sauce or tamari sauce
2teaspoonsapple cider vinegar
1teaspoonbrown sugar
¼teaspoonsalt
1-2teaspoonsred pepper flakes (more if you like spicier food)
¼teaspoonground black pepper
Instructions
Pressure Cooker Instructions
Remove the hard stems the collard greens. Cut the leaves into 2-3 inch wide strips, about the size of lettuce leaves in a salad. Rinse the collards in water until clean.
Press the "sauté" function on your Instant Pot and set the heat to "normal" using the adjust key. Once hot, add the oil. Add the onion and sauté for 3-4 minutes, until translucent. Add the garlic and red pepper flakes and sauté for 1 more minute.
Add the collards to the Instant Pot, sautéing until wilted, about 1 minute.
In a medium bowl, combine the apple cider vinegar, soy sauce, vegetable broth, brown sugar and salt. Pour into the Instant Pot. Lock the lid in place and set the valve to "sealing". Press the "pressure cook" key and adjust to "high pressure". Set the timer to 25 minutes. It will take about 10 minutes to come to pressure.
When the 25 minutes are up, manually release the steam valve. Careful, it will be hot and some water may sputter out. Once the steam is released and the valve floats down you can open your Instant Pot.
Give the collards a stir (see note #3). Taste for salt, pepper, and red pepper flakes. Serve with their broth and enjoy!
Stove Top Instructions
Remove the hard stems the collard greens. Cut the leaves into 2-3 inch wide strips, about the size of lettuce leaves in a salad. Rinse the collards in water until clean.
Heat a Dutch oven or stock pot over medium-high heat. Once hot, add the oil. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and red pepper flakes and sauté 1 more minute, until aromatic.
Add the collard greens and sauté until slightly wilted, about 1 minute.
In a medium bowl, mix together the remaining ingredients. Pour this liquid on the collards and bring to a simmer over medium/medium-low heat. Cover with a lid.
Simmer until tender. Add additional vegetable broth as needed. It will take 50 minutes to an hour for the collards to become tender. Serve collards with their broth and enjoy!
Video
Notes
Smoke flavor: You can add ¼ teaspoon of liquid smoke for a smokier flavor. I leave it out because I'm not a big fan of liquid smoke but it definitely does the trick. Smoked paprika is also a good addition.
Storage and reheating: For best quality, keep refrigerated in a closed container for 3-4 days. Reheat with a splash of vegetable broth over medium-low heat until warmed through or reheat in the microwave in 1-2 minutes.
For the Instant Pot method: If the greens don't reach your desired tenderness replace and seal the lid and cook for 5 more minutes on high pressure. Add more time as needed.