I use my pressure cooker a few times a week to make beans – I like to keep them on hand at all times for salads, soups and random recipes (plus our toddler likes to snack on them). This is one of my favorite veggie recipes for the pressure cooker, it’s so easy and fast! Plus it’s really good… I add this mixture to other recipes when I need extra veggies.
Our toddler likes this without the red peppers – I take some out for her before I add the hotness!
This recipe is from Fat Free Vegan Kitchen… one of our favorites!!
Quick and Easy Collards
- 1-2 bunches collard greens (as much as your pressure cooker will hold – I used 2 bunches)
- 1 large onion, peeled and cut into thin rings
- 2 tablespoons water
- 2-3 cloves garlic, minced
- generous pinch of red pepper flakes
- 1 cup water
Cut off the stems of the collard greens, removing any part of the central stem that seems tough. Stack 2 or 3 leaves on top of each other, roll them up so that they form a long tube, and cut them into thin strands
Repeat with all the collards.
Heat the pressure cooker. Add the onions and 2 tablespoons water and cook, stirring, until the water evaporates. Keep cooking and stirring until the onions start to brown. Add the garlic and red pepper flakes, and cook for 1 more minute. Add splashes of water to prevent from burning.
Stir in the collard greens, add the 1 cup of water, and seal the cooker. Bring to high pressure and then reduce heat to keep the cooker at high pressure for 3 minutes. (If you are using small, baby collards, cook at high pressure for only 1 minute.) Remove from heat and use a quick-release method to reduce the pressure. Check the collards for tenderness; if they’re still tough, put them back on the heat, but don’t seal the cooker. Cook until tender. Salt, if desired, and serve (using a slotted spoon) with additional red pepper flakes.
Preparation time: 15 minute(s) | Cooking time: 10 minute(s)
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