We love hardy greens, like collard greens and kale. It probably has a lot to do with my Mother’s Famous Kale recipe, and her ability to reinvent it to a still-delicious but healthier dish many years ago, when she became more conscious of heart healthy eating. To learn more on recipe makeovers and other adjustments to your old favorites, you can click here for ideas!
With all the diabetic heart patient eating restrictions in mind, we developed this approach to our beloved greens. Like all our recipes, there’s plenty of room for flexibility, so adjust it to the flavors and seasonings you prefer. While we do use the Instant Pot for this recipe (as we would for Kale), it’s probably more essential for most Kale than for collard greens. Alternatively, you can steam or simmer them until tender, but it’s quicker and easier in an Instant Pot. See Products We Love for more information on the Instant Pot we
Rinse the collard greens, one leaf at a time to be sure any visible dirt is removed.
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.
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.
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.
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).
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.
Variations: Sometimes we vary this recipe by sauteing some chopped onions and garlic until browned, while the greens are cooking, then add the greens and concentrated broth. If do this, prepare the onions and garlic in the skillet while the greens are cooking, before adding the broth, so the onions can be brown, a little crisp, and have lots of flavor by the time you add the greens. In that case, reduce the broth separately and add it when you put the greens in.
You could also add some red pepper or a little cayenne infused olive oil for a spicier flavor.