15-30 min4-6 servingsAmerican

Steamed Greens with Garlicky Lemon Sauce

By Molly Patrick

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4-6 servings

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15-30 min

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Easy

Steamed Greens with Garlicky Lemon Sauce
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Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 15 min

Cook Time: 2 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Celiac, Gluten Free, High Fiber, Low Carb, Paleo, Plant-Based, Vegan, Vegetarian

Yield: 4-6 servings

Ingredients

  • 1 bunch leafy greens
  • 1/2 cup cashews
  • 1/4 cup Water
  • 1 tablespoon lemon juice
  • 1 teaspoon coconut aminos
  • 1 clove garlic
  • 1/8 teaspoon salt

INSTRUCTIONS

  1. First make the sauce by draining and discarding the soaking water from the cashews and placing the cashews into your blender, along with the (fresh) water, lemon juice, Coconut Aminos, garlic and salt.
  2. Blend until super creamy and smooth and transfer the sauce into a small bowl and set aside for now. (Note: If you’re using a Vitamix to make the sauce, or any other wide-bottomed blender, you will have to add a bit more water for the blades to pick up the mixture and really blend it until it’s creamy and smooth. Just add a little water at a time until the blades catch the mixture.)
  3. Now it’s time to steam the greens. Add about 1/2 cup of water to your Instant Pot and place a steamer basket or the Instant Pot trivet on the bottom of the pot. Place the greens in the basket or on the trivet and lock the lid into place, making sure the nozzle is on the sealing position.
  4. Use the steam function and set the timer for 1 minute. As soon as the timer goes off (like really, AS SOON as the timer goes off), use the quick release method and take out your greens immediately.
  5. Transfer your steamed greens to a strainer and extract any excess water and then place your greens in a mixing bowl.
  6. Add however much Lemon Garlic Sauce you like and gently toss the greens so they get coated in the sauce. Save the rest of the sauce for another batch of greens.

About the chef

Molly Patrick

Molly Patrick

Molly Patrick is the co-founder and CEO of Clean Food Dirty Girl and a certified Life Coach. Raised in the rugged environment of New Mexico during the 1980s, Molly's unconventional upbringing shaped her into a resourceful and humble leader. Growing up in a teepee with no electricity, indoor plumbing, or hot water while her parents hand-built their home from mud, straw, and rocks, Molly developed a deep appreciation for simplicity and innovation. A lifelong vegetarian, Molly has never eaten meat, and in 2015, she quit smoking and drinking after years of struggling with addiction. Determined to create a life beyond her wildest dreams, she has since built a thriving business and community that focuses on plant-based eating and personal empowerment. Molly now lives in Maui, where she continues to inspire others to live healthier, more fulfilling lives.

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