Collard Greens Pressure Cooker Method Food
PRESSURE COOKER COLLARD GREENS
Southern-style greens in just over an hour!
Provided by Gary White
Categories Side Dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Add all ingredients to Instant Pot - turkey or neck bones first. (You may need to pack in the greens.)
- Set manual time for 60 minutes.
- After cooking is complete, quick release pressure.
- Mix well - so that meat falls of the bones, removing bones and skin.
- Serve and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 71 kcal, Carbohydrate 5 g, Protein 7 g, Fat 2 g, Cholesterol 10 mg, Sodium 57 mg, Fiber 3 g
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.
Provided by Marsha Mazz
Categories Collard Greens
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
EASY COLLARD GREENS
I use a Power Pressure Cooker XL 8 quart model to cook these lip-smacking collards. Collards work well with beef, chicken, and pork. It is also works as compliment to other cooked vegetables. Despite their odor during the cooking process, the flavor more than makes up for that. Choose collards green in color throughout, not...
Provided by Lady Gray
Categories Vegetables
Time 1h2m
Number Of Ingredients 9
Steps:
- 1. Rinse and soak collard greens by filling your sink with cold water for at least 15 minutes. Drain sink and refill sink with water and greens for another 15 minutes
- 2. Drain the final rinse water and begin tearing the leaves away from the stalks. Discard all stalks.
- 3. Combine all the other remaining ingredients in the multi-cooker container.
- 4. Then, gather greens and layer them. Roll them into cigar-shaped bundles. Begin to slice the greens into one - two inch wide sections. You'll need the multi-cooker container near to place the cut greens inside.
- 5. Insert container into the cooker. Choose the lentil/beans selection. Select medium mode and then adjust time to 17 minutes.
- 6. When time has elapsed, turn power off. Release steam immediately or let cool naturally for 20 minutes. Serves four.
BLACK FOLKS SOUL FOOD COLLARD GREENS RECIPE
Steps:
- Clean the collard greens and cut off the stems.
- Then roughly chop the leaves in half through the midline and then into bite-sized pieces.
- Open the Instant Pot lid and add the wet ingredients (chicken stock, vinegar, Worcestershire sauce, honey, and hot sauce to the stainless-steel inner pot.
- Next, add the onion, tomatoes, garlic, Old Bay or Cajun seasoning, red pepper flakes, salt, pepper, and stir to combine the ingredients.
- Finally, add the collard greens, followed by the cooked turkey leg.
- Press down to sink the greens as much as you can into the liquid broth.
- Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 15 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
- To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
- Serve Black folks' soul food collard greens right away and enjoy!
Nutrition Facts : Calories 240 kcal, Carbohydrate 20 g, Protein 24 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 64 mg, Sodium 1238 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
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- Spread the bacon out in the bottom of the pressure cooker pot and set the pot over medium heat (stovetop PC) or to sauté mode (electric PC). Cook the bacon, stirring occasionally, until it is browned and crispy, about 5 minutes. Stir a big handful of the collards into the bacon, coating with the bacon grease, until they wilt slightly. Then start stirring and packing in the rest of the collards. Don’t worry about the max fill line on the cooker – the collards will wilt quickly – but you need to pack them in enough to close the lid. Sprinkle the collards with the salt, then pour the water over the top of everything.
- Lock the lid on the pressure cooker, bring it up to high pressure, and cook at high pressure for 20 minutes in an electric PC, 16 minutes in a stovetop PC. Quick release the pressure. Remove the lid carefully – the steam is hot enough to scald.
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- Sauté bacon until brown and crunchy about 5 to 7 minutes. Add minced onion and sauté about one minute.
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- Add the all-purpose seasoning, sugar, and red pepper flakes followed by the smoked turkey meat and chicken broth. Place the lid securely and set the seal to CLOSED. Turn the pressure cooker setting to HIGH for 20 minutes. Quick-release the pressure for the next step.
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- If you also have homegrown greens or collard leaves, be sure to Google How to Clean Collard Greens before proceeding to the recipe.
- Prepping the GreensAfter making sure the greens are thoroughly washed and rinsed, dry them with a paper towel.
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