Collard Greens in an electric pressure cooker

Pressure cooked collard greens with
turkey hash and corn bread.

Yes, we still have collard greens growing in our garden. They are definitely a sturdy veggie as evidenced by their ability to withstand some VERY cold weather, including an ice storm. Their sturdiness also means a long cooking time if you want tender greens.

Seemed to me that they would be an ideal veggie for my new electric pressure cooker . . . and I was right! Barry ate three helpings!

Collard Greens in an electric pressure cooker    4 servings

2 
tablespoons olive oil 

1 onion, chopped

3 garlic cloves, minced

1 bunch fresh collard greens

1 ½ cups chicken broth

2 tablespoons diced tomatoes

1 tablespoon balsamic vinegar

½ teaspoon salt 

1
teaspoon granulated sugar 

1. Wash and clean collard greens; remove stem and tear/cut into bite-sized pieces.
2. Toss the greens with the sugar and salt.
   
3. Put chicken broth, oil, tomatoes, onion, garlic, and vinegar into the bottom of the pressure cooker and stir to combine the ingredients.
4. Add collards; toss to coat with the broth-oil mixture.
5. Pressure cook for 20 minutes following directions for specific cooker.
   

Recipe without photos . . .

Collard Greens in an electric pressure cooker    4 servings

2 
tablespoons olive oil 

1 onion, chopped

3 garlic cloves, minced

1 bunch fresh collard greens

1 ½ cups chicken broth

2 tablespoons diced tomatoes

1 tablespoon balsamic vinegar

½ teaspoon salt 

1
teaspoon granulated sugar 

1. Wash and clean collard greens; remove stem and tear/cut into bite-sized pieces.
2. Toss the greens and stems with the sugar and salt
3. Put chicken broth, oil, tomatoes, onion, garlic, and vinegar into the bottom of the pressure cooker and stir to combine the ingredients.
4. Add collards; toss to coat with the broth-oil mixture.
5. Pressure cook for 20 minutes following directions for specific cooker.

Collard Greens . . . cooking up a "mess of greens" from our garden!

This was my first attempt at cooking collard greens . . . and Barry's first attempt at growing them! After picking a "mess of greens," I washed them, cut out the stem, chopped them in thin strips and . . .

Collards growing in
our garden

Collard Greens
4 slices of bacon, cut into 4 to 5 pieces
1 yellow or white onion, diced
A "mess of collard greens" (that translates to about 3 big handfuls), stem cut out & then chopped into thin strips
1/4 cup+ chicken broth
Salt & pepper—about 1/2 teaspoon Kosher salt & 1/4 teaspoon pepper. or to taste
2 to 3 tablespoons apple cider vinegar
2 to 3 tablespoons granulated sugar
Drizzle of hot sauce

1. Add bacon pieces to a hot skillet (medium-high temp), cook until brown and crisp, rendering off the fat.
   
2. Remove bacon and add onions; sauté until they are tender and translucent.
   
3. Add stemmed and chopped collards, turn to coat in bacon fat.
   
4. Add 1/4 cup chicken broth, salt and pepper, apple cider vinegar, sugar and a drizzle of hot sauce. Put lid on skillet and simmer for 45 minutes or until greens are tender. Add more chicken broth if needed. Taste and adjust seasonings as needed.
   
5. Topped cooked green with the crisp bacon.
   
   
   

   

   We served our collard greens with baked fish filets.

Recipe without photos . . . 
Collard Greens
4 slices of bacon, cut into 4 to 5 pieces
1 yellow or white onion, diced
A "mess of collard greens" (that translates to about 3 big handfuls), stem cut out & then chopped into thin strips
1/4 cup+ chicken broth
Salt & pepper—about 1/2 teaspoon Kosher salt & 1/4 teaspoon pepper. or to taste
2 to 3 tablespoons apple cider vinegar
2 to 3 tablespoons granulated sugar
Drizzle of hot sauce

1. Add bacon pieces to a hot skillet (medium-high temp), cook until brown and crisp, rendering off the fat.
2. Remove bacon and add onions; sauté until they are tender and translucent.
3. Add stemmed and chopped collards, turn to coat in bacon fat.
4. Add 1/4 cup chicken broth, salt and pepper, apple cider vinegar, sugar and a drizzle of hot sauce. Put lid on skillet and simmer for 45 minutes or until greens are tender. Add more chicken broth if needed. Taste and adjust seasonings as needed.
5. Topped cooked green with the crisp bacon.