Step 1

Remove the hard stems the collard greens. Cut the leaves into 2-3 inch wide strips, about the size of lettuce leaves in a salad. Rinse the collards in water until clean.

Step 2

Press the "saute" function on your Instant Pot and set the heat to "normal" using the adjust key; add the oil. The Instant Pot will read "hot" when heated. Add the onion and saute for 3-4 minutes, until translucent. Add the garlic and red pepper flakes and saute for 1 more minute.

Step 3

Add the collards to the Instant Pot, sauteing until wilted (about 1 minute).

Step 4

In a medium bowl, combine the apple cider vinegar, soy sauce, vegetable broth and brown sugar. Pour into the Instant Pot. Lock the lid in place and set the valve to "sealing". Press the "pressure cook" key and adjust to "high pressure". Set the timer to 25 minutes. It will take about 10 minutes to come to pressure.

Step 5

When the 25 minutes (see note) are up, manually release the steam valve. Careful, it will be hot and some water may sputter out. Once the steam is released and the valve floats down you can open your Instant Pot.

Step 6

Give the collards a stir. Taste for salt, pepper, and red pepper flakes. Serve with their broth and enjoy!

Step 7

Remove the hard stems the collard greens. Cut the leaves into 2-3 inch wide strips, about the size of lettuce leaves in a salad. Rinse the collards in water until clean.

Step 8

Heat the oil in a large pan over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and red pepper flakes and saute 1 more minute.

Step 9

Add the collard greens and saute until slightly wilted, about 1 minute.

Step 10

In a medium bowl, mix together the remaining ingredients. Pour this liquid on the collards and bring to a simmer. Cover with a lid.

Step 11

Simmer until tender; add additional vegetable broth as needed. It will take 50 minutes to an hour for the collards to become tender. Serve collards with their broth and enjoy!