Wash and drain the greens. Remove the tough stems and chop the greens into large pieces. I used a mixture of green kale, red kale, dinosaur kale and swiss chard from my garden. Any combination of greens works well here)
Chop the carrots into 1/2" pieces
Chop the garlic
Heat the oil in the stove top pressure cooker (or set the Instant Pot to sauté and heat the oil)
Add the carrots to the hot oil, and sauté for 2 minutes
Add the chopped garlic to the pot and sauté for 30 seconds more
Add the salt, pepper and red wine vinegar and stir to combine. Scrap up any bits from the bottom of the pan
Pile the greens into the pressure cooker and add the chicken broth. Fill the pressure cooker to about 2/3 full (you don't want to over fill it) but you can push the greens in a bit to get them in.
Set the pressure cooker lid and cook until it reaches high pressure. (If you are using an Instant Pot, set the manual button to 10 minutes)
Once the pressure cooker has reached high pressure (in this case, the red button has popped up) reduce the heat, slightly and cook, at high pressure for 10 minutes
After 10 minutes, remove the pressure cooker from the heat and let the pressure release naturally. This will take about 10 minutes (the red button will go back down) and open the lid.
Give the greens a stir. They will be wilted, savory and smell fabulous!
Devour them as is or serve with your favorite meats and/or grains for a healthy, delicious meal.