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Under Pressure (you can sing the rest) Greens

One of the questions we get asked a lot from folks is: Does pressure cooking destroy all the vitamins and nutrients in your meal?


Short Answer: No. Basically most pressure cookers boil water at 250 degrees Fahrenheit which is way lower than most people would cook at using a stove top or oven.


Due to the lower heat, the nutrients are better preserved in the dishes for consumption later.


Curious about my favorite long answer? Check out this post by Wellness Mama.


Taking that knowledge forward and a love of Greens, please enjoy our version of Pressure Cooked Collard Greens.


RECIPE NOTE: We are using a Cuisinart Electric 6 QT Pressure Cooker for this. Please refer to your manufacturers instructions should they be different and always stay safe.


Pressure Cooker Collard Greens

Serving Size: 4-6 People


Ingredients:

24 Oz Chicken Bone Broth

1 Tbs Avocado or Olive Oil

1 Ea Large Sweet or Yellow Onion – Medium Dice

1 Inch Ginger – Peeled and Grated

1 Ea Large Carrot – Medium Dice

2 Ea Celery Ribs – Medium Dice

1 tsp Salt

½ tsp Black Pepper Ground

½ tsp Red Pepper Flake

2 Tbs Apple Cider Vinegar – unfiltered – Shake it up good!

1 ½ lbs Ham Hock (Either PCC or Metropolitan Market have awesome ones)

1 Bunch Collard Greens – Stem Removed and Rough Chopped

1 Bunch Kale – Stem Removed and Rough Chopped


Method:

1. In a 6 Quart Pressure Cooker add in all ingredients. Generally I layer it in the following order: oil, spices, ham hock, onion/carrot/celery, vinegar, greens, stock.

2. Turn to Sautee or Browning to get everything simmering, then lock on the lid. Make sure you have it assembled correctly!

3. Once the lid is locked in place, set your cooker to HIGH Pressure and Time 50 Minutes.

4. I allow my cooker to release pressure slowly just to give it more time to cook.

5. Once Safe to remove lid (de-pressurized), do so. Adjust salt flavor as needed, shred the meat, and discard the bone.

6. Transfer to a cup or bowl and enjoy!

7. This should last in the fridge about 4 days or so. You can also freeze some the day you make it, and enjoy whenever you’d like.

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