(Total Time: 25 MIN| Serves: 4)
1 lb collard greens, chopped
½ cup bacon, cut into bite-sized pieces
1 medium-sized onion, chopped
1 cup sour cream
½ tsp balsamic vinegar
1 tbsp olive oil
2 garlic cloves, finely chopped
1 tsp red pepper flakes
1 tsp sea salt
¼ tsp black pepper, ground
½ tsp Italian seasoning
Plug in your instant pot and add the bacon to the stainless steel insert. Press the ‘’Saute’’ button and cook for 3-4 minutes, or until crisp. Remove the bacon from the pot and add olive oil. When hot, add onions and garlic. Stir-fry for 3-4 minutes, or until the onions translucent.
Add collard greens and cook for 2 minutes. Sprinkle with salt, pepper, Italian seasoning, and red pepper flakes. Pour in 1 cup of water and securely lock the lid. Adjust the steam release handle and press the ‘’Manual’’ button. Set the timer for 5 minutes and cook on ‘’High’’ pressure.
When done, perform a quick pressure release and open the pot.
Stir in the sour cream, balsamic vinegar, and bacon. Press the ‘’Saute’’ button and cook for 2-3 minutes more, or until heated through.
Turn off the pot and transfer all to a serving plate.
Per Serving (Calories 214 | Total Fats 17.6g | Net Carbs: 7.7g | Protein 5.7g |Fiber: 17.6g)