Instant Pot: Greens from the Garden

One of my all-time favorite things is greens from the garden.  This year I planted spinach and swiss chard.  Both work great for this recipe.  I’ve made this with canned greens and it’s good that way too but the game is completely upped with fresh greens.

Kramer’s mom made something like this and I loved it.  I went on to make it and introduce it to our kids.  As per usual, I don’t have a “real” recipe but this is what it looks like…and trust me, it’s GREAT!!


I cut half-frozen bacon into little bits as shown.  I chopped a medium onion and added that too.  I fried it on the saute setting on my Instant Pot.


Then I put 3/4 of a cup of chicken broth into the pot.  I added some salt and pepper and a tablespoon of ham-flavored boullion.

While that was cooking I cleaned …

and cut a mix of spinach and swiss chard from the garden.  I was cleaning out the remaining spinach from the garden and there wasn’t enough so I used swiss chard too.  I filled it to the 2/3 max line.  You can fill it all the way to the top…

I set the Instant Pot to manual and put it on for 1 minute.  Then did a quick release.


It will all cook down as you see in the photo above.

Take a hand full…yes an actual hand full of quick oats and toss it in.

The oatmeal will absorb the liquid.

Stir it up. The oatmeal immediately softens.  I ended up adding another 1/2 handful.


Stir again and you’ll have this…


It is AWESOME!!  Well at least my family loves it and at my house, I guess that’s all that counts.

I’ve made this several times this spring.  It’s been a hit every time.  I used only spinach one time.  I used ground pork sausage one time.

The recipe is very forgiving and those are my favorite kinds of recipes.  This year I working hard to try to plant a fall garden.  I’m doing that this upcoming week.  You can be sure there will be more greens planted.  I want to eat this again and again!!

6 thoughts on “Instant Pot: Greens from the Garden

  1. Margaret in North Texas

    Sounds so good! My kind of a dish –nothing better than veggies home grown from your garden.

    Reply
  2. Maureen Toole

    Green leafy vegs raised my blood counts while enduring chemo/rad for brain cancer. The fresher the better and less cooked. Just blanched. Every day 2 x day & when I didn’t wanna eat my dad made a v-8 smoothie in the blender That was 34rs ago. 1 was 12.
    Drs didn’t believe in letting food be thy medicine like they do know

    Reply
  3. NJ

    Farmers Market – here I come ! I only have room for cucumbers & tomatoes at home. Baby beet greens might be good in this too.

    Reply
  4. Judith Fairchild

    I was on board till you added the oddest the oat.eal . Then I stopped and thought about it. Mom always used oatmeal in her meatloaf and it couldn’t be beaten. So I wi try this recipe ipe.the only thing I have objected to in using greens is the left over liquid.. Thanks for this recipe.

    Reply
  5. Bobbie

    I love turnip greens and collards. I use bacon in them to. I’ve never used oatmeal in mine but I love the juice. We ate ours with corn bread and little green onions.
    I haven’t had many since moving to Washington but was born in Alabama and so many wonderful vegetables. I do get collards but not turnip greens. No Okra or purple hull peas.

    Reply

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