1/2cupcashewssoaked in water for at least 10 minutes
1clovegarlicpeeled and left whole
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.
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.)
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.
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.
Transfer your steamed greens to a strainer and extract any excess water and then place your greens in a mixing bowl.
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.