Collard Greens in a Spicy Tomato Sauce

Normally, collard greens require long cooking times to soften. Make them in a pressure cooker and they’ll be ready...
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Collard Greens in a Spicy Tomato Sauce

Tina Rupp

Collard Greens in a Spicy Tomato Sauce

Normally, collard greens require long cooking times to soften. Make them in a pressure cooker and they’ll be ready in about 10 minutes. You can serve the greens as a side dish for hearty mains like pork chops, or toss this dish with pasta for a vegetarian meal. Recipe courtesy of The Great Big Pressure Cooker Book.

6
Servings
184
Calories Per Serving
Deliver Ingredients

Notes

Here’s a Southern favorite as a spicy side dish— but not too spicy. If you’re hankering for heat, up the red pepper flakes to 1 teaspoon (or even more).

The tough stem on larger collard greens can extend up into the leaf itself. You want to get rid of any fibrous bits that won’t soften with this quick-cooking method.

The collards will be soft, but with a little chew. If you like really soft collards, use a natural release after cooking, not the suggested quick-release method.

Make the prep easier by buying bagged chopped collard greens, available in the produce section of many supermarkets.

To make a main course out of this side dish, serve it over cooked and drained ziti and top with shaved pecorino Romano.

Ingredients

  • 2  Tablespoons  olive oil
  • 1  Tablespoon  minced garlic
  • ½  Teaspoon  red pepper flakes
  • 1 ½  Pound  collard greens, tough stems removed, the leaves chopped (about 8 packed cups)
  • ½  Cup  canned tomato puree
  • ½  Cup  vegetable or chicken broth
  • ½  Cup  moderately sweet white wine, such as a dry riesling
  • ½  Teaspoon  salt

Directions

Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the garlic and red pepper flakes; cook, stirring all the while, until aromatic, less than 1 minute.

Add the collards; toss over the heat for 2 minutes. Add the tomato purée, broth, wine, and salt, and stir well.

Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 4 minutes.

OR

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 6 minutes.

Use the quick-release method to bring the pot’s pressure back to normal.

Unlock and open the cooker. Stir well before serving.

Nutritional Facts

Total Fat
7g
10%
Saturated Fat
1g
4%
Carbohydrate, by difference
24g
18%
Protein
7g
15%
Vitamin C, total ascorbic acid
215mg
100%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
148mg
15%
Iron, Fe
3mg
17%
Niacin
3mg
21%
Phosphorus, P
143mg
20%
Sodium, Na
10mg
1%
Water
80g
3%

Collard Green Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Collard Green Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.