Collard Greens - Pressure Cooker Method

"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."
 
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photo by Andrew J. photo by Andrew J.
photo by Andrew J.
photo by probebot photo by probebot
photo by probebot photo by probebot
Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Remove the dirt from the collard greens by filling your sink with cold water and soaking them for a 1/2 hour.
  • While 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.
  • Remove 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.
  • Remove 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.
  • Toss the greens and stems with the sugar and salt. Then, add them to the pot and toss to coat with the oil mixture.
  • Pressure cook for about 20 minutes.

Questions & Replies

  1. I always cook for 15 plus people at family dinners. If doubling or tripling this recipe how much time do I have to add to the cooker?
     
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Reviews

  1. 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!
     
  2. 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.
     
  3. 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!
     
  4. This is the second recipe I've made in my new pressure cooker and oh my goodnes it is divine! I must admit to adding a few red pepper flakes and a couple drops of liquid smoke just because I'm a southern girl. It was spot on fabulous and so quick and easy. <br/><br/>Thank you so much for this recipe!
     
  5. 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.
     
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Tweaks

  1. I stumbled upon this recipe a short time after purchasing a pressure cooker. I had to do something with 4 bunches of collards, mustards, and turnip greens. I tweaked the recipe by adding 4 sausage patties, 1 medium turnip (diced), and substituted red wine vinegar. I am still on "the pressure cooker learning curve" I set the timer for 40 minutes because I consider collard greens to take much longer to cook to tenderness (30 minutes may have done the trick). The result was outstanding!
     
  2. 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.
     
  3. no oil added, and 10 minutes on high with natural release. I did this to see if 10 was enough due to comments about running out of liquid. So I compromised with a natural release instead of quick. They were perfect. Still some liquid in bottom of the pot. I never made them that they were this good before. The pressure cooker is the way to go. They were tender and the flavor was not bitter at all, delicious. This is now my recipe for collards.
     
  4. 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, and 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:)
     
  5. 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.
     

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