Collard Greens and Wild Rice
Ingredients
- 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
Instructions
- 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.
Notes
Alternatively this dish can be prepared in a large pot and it takes approximately 75 minutes.
Options*****
Crispy bacon can be sprinkled over greens after cooking and upon serving
Add smoked ham hocks to Instant Pot, place on saute and brown hocks, add tawny port or other fortified wine to deglaze pot. Add other ingredients and steam.
Serve with a dallop of organic sour creme.
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Other resources:
https://www.huffingtonpost.com/2014/02/14/collard-greens-recipe_n_2869207.html