One of my favorite greens and they grow so well in Central Florida. High in micronutrients, especially magnesium, good ole collard greens are a staple in the South. There are many ways of preparing greens and I have been experimenting with my own home grown collards for years. My recent discovery of the “Instant Pot” became a game changer for cooking foods that typically take an hour or more to cook and break down into an edible form.
Recently I decided to add a cup of wild rice to the Instant Pot as an afterthought after adding my greens and other usual ingredients mentioned in this recipe. My thinking was that wild rice takes up to an hour to cook, so I decided to add a cup to the greens. The results exceeded my expectations. The wild rice was perfectly cooked in the mere 20 minutes of cooking on the “steam” setting. The wild rice gives more body and thickness to the greens broth. As long as I have wild rice on hand, I will always add this to my pot of greens.
Collard Greens and Wild Rice
- 6 cups Collard greens
- 1 medium onion chopped
- 4 medium carrots finely chopped or zoodled
- 3 cloves garlic chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 3 stalks green onion chopped
- 1 T blackstrap mollasses optional
- 1/4 cup apple cider vinegar
- 4 cups chicken broth or stock
- 1 cup wild rice
- .5 tsp ground cinnamon
- 1/4 cup Extra virgin olive oil
- .5 tsp dried thyme
- Turn Instant Pot on saute mode and add all ingredients, keep lid off.
- Just before pot starts to boil, turn off, place lid on pot and lock in place. Turn pressure release valve to "sealing" and press the "steam" button.
- Allow to complete the steam cycle, approximately 20 minutes.
- Manually release the steam, using a towel or mitts, carefully lift pot and set on stove and allow to cool.
- Serve with suggested options listed below.