Vegetarian Southern Greens

A combination of collard greens, mustard greens, and turnip greens for that classic Southern flavor without any of the meat. You'll love this dish whether you're a vegetarian or not!

📝 Ingredients

• 2 lb collard greens (stem removed and chopped)
• 1 lb mustard greens (stem removed and chopped)
• 1 lb turnip greens (stem removed and chopped)
• 1 medium onion (chopped)
• 2 cups 16 oz picante salsa, medium
• 1/3 cup apple cider or white vinegar
• 2 cups unsalted vegetable stock
• 2 cups unsalted mushroom broth
• 3 tablespoons worcestershire sauce
• 2 tablespoons honey
• 2 tablespoons Louisiana hot sauce
• 1 tablespoon kosher salt (Plus more to taste)
• 2 garlic cloves (chopped)
• 2 tablespoons liquid smoke
• 2 tablespoons liquid aminos
• 1 teaspoon black pepper
• 1 /4 teaspoon ground cumin
• 1 1/2 teaspoons red chili flakes
• 2 bay leaves

👨‍🍳 Instructions

1. 1Thoroughly clean the greens to remove dirt and bugs. Remove the stem of the greens then roughly chop them.
2. 2Add all the wet ingredients (vegetable stock, picante salsa, vinegar, Worcestershire sauce, honey, hot sauce, liquid smoke)to the instant pot and stir.
3. 3Next add the onion, salt, garlic, pepper, cumin, chili flakes, and bay leaves and stir.
4. 4Finally, add in all the greens. Press down so that everything fits and seal the instant pot lid on top.
5. 5Place the lid on the pot and seal.
6. 6Manually set the pressure cooker level to high for 30 minutes.
7. 7Carefully instant release pressure cooker steam, then open lid and taste collards; adjust seasoning as needed. Serve greens with additional hot sauce and vinegar.