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Collard Greens - Pressure Cooker Method

4.5(23)

I found this recipe on the Atlanta Journal-Constituition website. However, the original recipe did not include amounts of the ingreedients. That tells me that the recipe is forgiving - feel free to adjust it to your own tast. Pressure cooking makes the collards velvety without bitterness and takes only 20 minutes.

by Marsha Mazz·published 2008-12-23

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Collard Greens

Servings

4 serving(s)

Total time

50 min

prep 30 min

Calories / serving

123 kcal

Ingredients (9)

serves

1 bunch fresh collard greenscollard-greens
1/2 cup chicken brothchicken-broth
2 tablespoons olive oilolive-oil
2 tablespoons tomato puree or 2 tablespoons diced tomatoestomato
1 small onion, sliced thinonion
3 minced garlic clovesgarlic
1 tablespoon balsamic vinegarbalsamic-vinegar
1/2 teaspoon saltsalt
1 teaspoon sugarsugar

Instructions (6 steps)

01Remove the dirt from the collard greens by filling your sink with cold water and soaking them for a 1/2 hour.
02While the greens are soaking, put the chicken broth, oil, tomato puree, onion, garlic, and vinegar into the bottom of the pressure cooker and stir to combine the ingreedients.
03Remove the greens from the sink one at a time, disturbing the water as little as possible. The dirt will remain on the bottom and the greens will float to the top.
04Remove the thickest parts of the stems at the base of the greens and chop the stems nto small pieces. Then, place the greens on top of one another and roll them into cigar-shaped bundles. Cut the greens into one or two inch wide pieces.

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Rich recipe — supports nutrition-aware planning.