I've been making this recipe for years. John Kessler, a food writer for the AJC, published it. I use a whole can of chicken broth, a small can of tomato sauce and 3 tablespoons of balsamic. This is hands down a WONDERFUL recipe. So glad to see it posted on Recipezaar!
Very good but a word of warning: If you use the 1 can of broth and run the pressure cooker full-steam-ahead, you're going to run out of liquid at about 15 mins. and the greens will burn. I hope I can clean out my pressure cooker.
Excellent! I was hesitant to try yet another collard greens recipe because I haven't tried many healthier recipes that I have liked. They turned out great, even with the overgrown greens from my garden. I did use about a cup of chicken broth though because I was worried that 1/2 cup wouldn't be enough for my cooker. I was glad I did, it was just right.
I did significant tweaking, but this was amazing and the method and timing produced perfect results. I was pressed for time and stuck with what I had on hand. sauteed a small onion and some garlic in olive oil. Added 1 c water and 1/3 can of La Costena chipotle sauce and then 1.5 lbs of chopped collards. Cooked per recipe. This was AMAZING. Greens were fully cooked and tender without being too mushy. Couldn't get enough of this, and paired perfectly with my Blue Apron shrimp and grits. I'll be making these often!
I am new pressure cooking and I just bought the power pressure XL. I found this recipe and thought I'd give it a try. I used beef broth instead of chicken because it's all I had and we were having beef roast. Also, this might be second nature to most, but again I am new to the whole pressure cooking thing, and the biggest issue I had was determining which setting on the PPXL to use for the greens. I searched all over and couldn't find it. So I guessed and they turned out great! But if you are like me- a novice at both pressure cooking and using the new PPXL, I used the Fish/Vegetable setting and set the time for 6 minutes. Yes, 6 minutes. The collards came out nice and tender and the recipe was a hit with my family.
One of the reasons I purchased a Hot Pot pressure cooker was to make sides like this very quickly. This recipe is a great base but I didn't have all the ingredients on hand so I subbed as follows - apple cider vinegar instead of balsamic, used garlic paste instead of chopped garlic, skipped the tomatoes, added a tablespoon of hot sauce and one smoked pork neckbone. Also added an extra 1/2 cup of low sodium broth just in case. A great time saver is to buy the greens already chopped and just wash thoroughly in the kitchen sink. I cooked on high pressure for 20 minutes. Normally takes about 90 minutes on the stove. The greens came out tender and so flavorful. Will be making this a lot. Amazing!
We decided to try a new recipe and in the end it turned out great! We didn't have canned broth so we used powdered caldo de pollo. And we also had to substitute balsamic for distiller vinegar and garlic flavored red wine vinegar. I have 3 children ages 8,5, & 3 and a father-in-law from Ohio and my mother from Mexico. So I was a bit concerned if the idea of greens would be a pleasant taste on their pallets. They loved it! In fact they sent me to the store to make some more! Great recipe! Thank you:)
I was SKEPTICAL but this recipe was BOMB, and I will continue to use it. I typically simmer my collards for 60-90 minutes and add lots of meat, but this recipe is a great alternative. I didn't have all the ingredients so here are my alterations:<br/><br/>1. Made my own broth with chicken bouillon and water.<br/>2. No tomatoes so I used Goya Sofrito instead.<br/>3. Added 1 tbsp of Sriracha<br/>4. Subtracted 1 clove of garlic since I used the Sofrito<br/><br/>I tried this recipe using my stove-top pressure cooker, and I had issues sealing the lid. My total cook time was 30 min and all of the liquid was gone. Had I left the pot on any longer, the greens would have burned. Soo next time I'll make these in my electric pressure cooker.
I found myself trying to come up with a recipe at the last minute and this one was a great choice. I did not have the tomato puree so I used 2 Tbls sun-dried tomato paste. Also, added 1/2 cup water so it would not run out of liquid. This recipe is a keeper. My family at it all.
I followed the recipe almost exactly, substituting bacon grease for the olive oil. 1/2 cup of broth was fine for me - there was still liquid in the bottom of the pot, so no problem with it boiling dry. Flavor was great - the greens were delicious.