By the Gracious Vegan
This puree is great as a side dish, but has so many other possible uses: on baked potatoes, crackers, bread, pasta, or pizza, or as part of a bowl or quesadilla, or snuggled next to stewed tomatoes, mashed potatoes, or rice pilaf. Yum!
Makes 2.5 cups of puree (8-10 servings as a side)
Trim the stems from the collard greens. If the leaves are large, cut them in half or quarters. (You can either compost the stems or finely slice them and add them to the Instant Pot.)
About 1.5 pounds of collard greens (two medium-large bunches)
Put the steam rack in the Instant Pot, add a cup of water, then stack the leaves in a pile. Close the top and use the steam setting for 5 minutes. Quick-release after 10 minutes or so.
Transfer the steamed collard greens to the food processor. Add the following ingredients.
2 teaspoons tahini
2 teaspoons nutritional yeast
1 teaspoon garlic powder
3/4 teaspoon salt (to your taste)
Process until a puree texture is reached. You may need to add a little water, and you may need to stop and scrape down the sides once or twice.
Timing: Around 30 minutes
Nutrition: Whole-food unprocessed, WFPBNO