Tangy collard greens

Status: Beta

Makes: 2 good-sized servings

I like my collard greens soft but not mushy, with a mix of salty and sour flavors and not too much sugar. You can achieve this by braising, but I use an electric pressure cooker – it’s much faster. This is derived from a bunch of Internet recipes and then tuned to my taste.

This recipe can be doubled, but you may run out of space to steam the greens. You can do it in batches since they’ll shrink a little.

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Early steps (keep each separate):

Broth (combine in a bowl):