Collard Greens In A Spicy Tomato Sauce
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.
Servings
6
servings
Ingredients
- 2 tablespoon 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.