Step 1

Rinse the collard greens, one leaf at a time to be sure any visible dirt is removed.

Step 2

Pull the leafy part of the greens from the stem, tearing each one into 6-8 smaller pieces and put them in a bowl, then rinse them again in 2 or 3 batches, immersing them in a large bowl of water to be sure any grit still remaining is rinsed off.

Step 3

Put the rinsed leaves in the Instant Pot. Add the cup of water and set the Instant Pot to 15 minutes under pressure. After the timer goes off, you can let them decompress naturally or release the pressure with the valve; either way, they will be tender.

Step 4

While the greens are cooking in the Instant Pot, put the olive oil in a large skillet and add the broth, giving it time to cook down to about half. If you have prepared very concentrated broth for this purpose, as described in our Homemade Broth recipe, you can use that without having to reduce it further.

Step 5

When the greens are done, add them to the skillet and allow them to simmer for at least 5-10 minutes (longer if you’re still working on the rest of your meal).

Step 6

Season with the balsamic vinegar reduction and your favorite no-salt seasoning blend. We use Mrs. Dash Table blend, but this can be varied to your preference.