We love these as a side all on their own, but they’re especially delicious tucked between slices of Swiss cheese as a melt, piled high on tostadas. or even served over toasted bread with a poached egg on top.
- 4 tablespoons unsalted butter
- 6 garlic cloves, thinly sliced
- ½ cup red wine vinegar
- ¼ cup water
- ¼ cup sugar
- 2 teaspoons Creole seasoning
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- 10 cups torn collard green leaves, approximately 2 (10-ounce) bags prepared collards
- Set the Instant Pot to the Sauté setting (Normal/Med heat). When the display reads “Hot” add the butter. Once melted add the sliced garlic, vinegar, water, sugar, Creole seasoning, salt, black pepper, and red pepper flakes. Sauté stirring occasionally, until liquid slightly reduces, about 10 minutes. Cancel the sauté function so the pot will stop heating.
- Add the collard greens to the Instant Pot, use tongs to toss and coat in the liquid.
- Press Manual, set to sealing, and use the + or – button to choose 25 minutes.
- When cook cycle is finished, let the pot naturally release pressure for 10 minutes. Then manually release the remaining steam.
- Remove the lid, there should only be enough liquid to coat the greens when done cooking. If extra liquid remains once pressure has been released turn on the sauté function and continue to cook a few minutes, stirring often, until most of the liquid has been evaporated. (This took me about 3-5 minutes)