1 1/2tablespoonsdate pastesubstitute date syrup or maple syrup
1tablespoonavocado oilsubstitute water if oil-free
1/2tablespoonwhite wine vinegarsubsitute apple cider vinegar
1/2teaspoonpaprikasubstitute smoked paprika for smokier collards
1/2teaspoonsea salt
1/4teaspoonblack pepper
1pinchred pepper flakesto taste, if desired
Instructions
Wash and remove the tough stems from your collard greens. Chop into bite size pieces.
Add 1 tablespoon oil to your Instant Pot and push the sauté button.
Once hot, add in minced garlic and sauté for 2-3 minutes, stirring constantly to prevent burning.
Add in the vegan bacon, date paste, white wine vinegar, paprika, salt, pepper, and red chili flakes, if using. Sauté for an additional 2-3 minutes until bacon is soft and fragrant.
After 5 minutes, turn off Instant Pot by hitting the off button.
Add in the chopped collard greens and 1/2 cup of water and stir well to incorporate. This will prevent the vegan bacon from burning to the bottom.
Add the lid to the Instant Pot. Make sure valve is switched to seal. Cook on manual high pressure for 5 minutes.
After 5 minutes, allow pressure to naturally release for 5 minutes. Then, manually release rest of steam to depressurize the pot by carefully switching valve from seal to vent.
Serve immediately while warm.
Storage: Leftovers can be stored in the refrigerator in an air-tight container for up to 3 days.
Notes
Be sure to use 6-7+ cups of tightly packed collards, stems removed. If you don't use enough greens, they could be overly spiced.
This recipe was made using a 6 QT instant pot. If you have a different size, you may need to alter the amount of water this recipe calls for and cooking times could differ. Larger pots take longer to come to pressure.