Collard Greens with Turmeric

(Gomen Wat)

It’s hard to believe that a dish this simple could taste like much at all. But if you’ve ever eaten or made Ethiopian food, you’ll appreciate that recipes like this allow the classic, simple flavors of the ingredients to shine through—with just a little touch of additional flavor.

{ Serves 2 }

Active Time	Function	Release	Total Time
10 minutes	Pressure/Manual (High)	Quick	20 minutes

Dietary Considerations: Grain-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free, Vegan, Vegetarian, Low-Carb

• 2 cups frozen collard greens
• ¼ cup chopped yellow onion
• 1 teaspoon minced garlic
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• 2 cups water
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons red wine vinegar or apple cider vinegar

1. In a medium bowl, combine the collard greens, onion, garlic, paprika, turmeric, and salt. Toss to combine. Place on a sheet of aluminum foil. Bring the edges of the foil together and crimp tightly to seal.

2. Pour the water into the Instant Pot. Place a steamer rack in the pot. Place the packet on top of the rack.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, quick release the pressure.

4. In a medium skillet, heat the olive oil over medium heat until shimmering. Add the steamed vegetables to the pan and cook, stirring, for 2 minutes. Add the vinegar and toss to coat.