- 1 Tbs. tomato paste
- 1/2 c. vegetable stock
- 1 tsp. sweet or hot smoked paprika
- 1/4 tsp. salt
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 2 bunches collard greens, washed, stemmed, and cut into bite-sized pieces (about 1 pound trimmed)
- 4 carrots, peeled, halved lengthwise, and sliced crosswise 1/2″ thick
- Optional: hot sauce (such as Tabasco or Frank’s RedHot) for serving
In a small bowl, stir together tomato paste, broth, smoked paprika, and salt.
Select the Sauté setting on the Instant pot and heat the oil. Add onion and garlic and sauté for about 5 minutes, until onion has softened. Stir in the greens and sauté for about 1 minute, until lightly wilted, then stir in the carrots and tomato paste mixture.
Secure the lid and set the pressure-release knob to Sealing. Press the cancel button to reset the cooking program, then select the Steam setting and set the cooking time to 7 minutes (8, if collards are tough) at high pressure.
Perform a quick release. Open the pot, give everything a final stir, and serve with hot sauce, if desired.
Note: you can use any braising greens you like in this recipe, such as kale, mustard greens, or turnip greens. Because these greens are not as tough as collards, decrease cooking time from 7-8 minutes to 5 minutes.
From The Essential Instant Pot Cookbook, by Coco Morante.