Ingredients

Stew

2 tablespoons extra virgin olive oil

2 leeks, sliced into ¾-inch pieces

1 small onions, chopped

1 shallot, chopped

2 sprigs fresh thyme

3 cloves garlic, chopped

1 bay leaf

½ teaspoon finely chopped rosemary

2 cups chopped collard greens, about 1 ½-inch pieces (or 2 handfuls from a bag of pre-washed collards)

1 cup vegetable broth

2 15.5-ounce cans cannellini beans, drained and rinsed.

¼ teaspoon salt

black pepper to taste

Parsley Pesto

¾ cup loosely packed Italian parsley leaves

1 clove garlic

2 tablespoons whole almonds, with or without skin, or raw pumpkin seeds

¼ cup extra virgin olive oil

¼ teaspoon salt

¼ teaspoon black pepper

Press Sauté. and when the display reads “Hot,” add the oil, leeks, onions, and shallots to the inner pot and cook for 3 minutes. Add the garlic, rosemary, bay leaf, and thyme and cook for 1 minute. Add the stock and use a wooden spoon to scrape the bottom of the pot clean. Add the beans, salt, and pepper and stir. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 1 minute.

Meanwhile, prepare the parsley pesto. Place the garlic and almonds into the bowl of the food processor and process unti they are finely ground and stick to the sides of the bowl. Scrape down the sides. Add the parsley and process until it is in very tiny pieces. Scrape down the bowl again and process for a few more seconds. Leave the machine on and pour the olive oil in slowly until it is all mixed in.

When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Remove the lid. Remove the thyme stems and bay leaf. Add the collard greens and 1 tablespoon of the pesto. Secure the lid and let sit on Warm for 5 minutes. Press Cancel. If serving immediately, stir in the remaining pesto and serve. If reheating later, only mix in 2 tablespoons of the pesto and reserve the rest to add in after reheating.