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.
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.
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.
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.