Directions:

• Prep the collard greens, onions, parsley, garlic, shred the cheeses and slice the tomatoes.
• Preheat oven to 350 degrees
• In a large cast iron skillet add the sweet cream butter and a single tablespoon of extra virgin olive oil over med/high heat, when the butter is melted add the sliced sweet Vidalia onions. Allow the onions to soften, add the sweet Italian sausage on top and place the skillet in the oven for 45 minutes.
• ProTip: Allow the sausage to get mostly done because you don't want to cook the rice too early, rice does not like to wait around, when there is 15 minutes left of the timer begin preparing the rice.
• Remove the lid from the Instant Pot and add the Jasmine rice, add the chicken stock until the liquid is just over the top of the rice.
• Put on the lid and lock it into place, adjust the vent nozzle to close, and press the Rice function.
• Place a skillet over med/high heat and add the remaining extra virgin olive oil, when the oil is hot add the collard greens and garlic, sauté the mixture until the greens are tender but still bright green. Remove them from heat and place a tight-fitting lid over them. Set aside.
• When the rice is finished, vent off the pressure, remove the lid and fluff with a fork or spoon. Add the marinara sauce, half cup of the mixed cheeses, 1/4 cup of chopped fresh curly leaf parsley, and the collard greens and garlic mixture. Fold the ingredients until everything is mixed together.
• Serve with all of the extra toppings.