Recipe Category: Vegetables
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Ingredients
SERVES 6 – Cooker: 5- to 8-quart – Time: 8 minutes at HIGH pressure
- 4 slices bacon, diced
- ½ white onion, diced
- 2 cloves garlic, crushed
- 1 bunch kale, washed well, center ribs removed, and chopped
- 1 bunch collard greens, washed well, stems trimmed off, and chopped
- 1 bunch mustard greens, washed well and chopped
- pinch sugar
- 3 cups chicken broth
- sea salt and freshly ground black pepper
- 2 to 3 tablespoons cider vinegar or juice of 1 lemon
Method
- Place the bacon and onion in a 5- to 8-quart pressure cooker
- Turn the heat to medium-high and cook for 3 minutes to crisp the bacon slightly, stirring a few times
- Stir in the garlic, then add the greens, sugar, and broth, pushing down on the greens until they wilt enough to fit in the pot
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 8 minutes
- Remove the pot from the heat
- Let stand for 6 minutes, then open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Do not drain
- Stir
- Taste for salt and pepper and stir in the vinegar
Full List of Vegetables Recipes
Full List of Bacon Recipes