1/2 Photos of Collard Greens - Pressure Cooker Method
Marsha Mazz's Note:
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.
My Private Note
Units: US | Metric
- 1Remove the dirt from the collard greens by filling your sink with cold water and soaking them for a 1/2 hour.
- 2While 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.
- 3Remove 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.
- 4Remove 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.
- 5Toss the greens and stems with the sugar and salt. Then, add them to the pot and toss to coat with the oil mixture.
- 6Pressure cook for about 20 minutes.
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Nutritional Facts for Collard Greens - Pressure Cooker Method
Serving Size: 1 (213 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 122.5
- Calories from Fat 67
- Total Fat 7.4 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 411.1 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 4.4 g
- Sugars 3.4 g
- Protein 4.1 g