KETO INSTANT POT RECIPE: Cajun Collard Greens and Pearl Onions

One of the benefits of cooking with a pressure cooker is that it infuses flavor into food quickly—and these Cajun collard greens are a perfect example. I love adding hot sauce and Cajun seasoning to mine, but you can also make Spanish-style collard greens by using ½ teaspoon smoked paprika and dried oregano instead (also omitting the hot pepper sauce). Either way, I’m sure these will soon become a part of your standard “sides” rotation!

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Serves: 4

Active prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

5 slices uncured bacon, chopped
1 cup frozen pearl onions or 3∕₄ cup chopped onions
2 bunches collard greens, washed and chopped (leaves and ribs)
1 cup chicken broth
1 teaspoon Cajun seasoning
1∕₄ teaspoon garlic salt
2 tablespoons apple cider vinegar, distilled white vinegar, or lemon juice
Hot pepper sauce (optional)

DIRECTIONS

1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the bacon and cook, stirring occasionally, until just crisp, 4 to 6 minutes. Remove the bacon and set aside.

2. Carefully add the onions to the bacon drippings. Cook for 3 minutes, stirring occasionally. Return half of the bacon to the pot. Add the collard greens, broth, Cajun seasoning, and garlic salt and stir to combine. Select CANCEL.

3. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 20 minutes. At the end of the cooking time, quick-release the pressure.

4. Open the pot and stir in the vinegar and reserved bacon. If desired, season with hot pepper sauce.

Per serving: Calories: 231 • Total Fat: 19 g • Protein: 8 g • Total Carbs: 6 g • Fiber: 3 g • Erythritol: 0 g • Net Carbs: 3 g