Collard greens in a spicy tomato sauce from The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric (page 404) by Bruce Weinstein and Mark Scarbrough

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aggie92 on October 29, 2015

    My uncle gave me a whole mess of late season Swiss chard from his garden. I really wasn't in the mood to try and cook it all down in a skillet so I decided to try cooking it in my electric pressure cooker. Followed the timing for collard greens knowing that collards are sturdier and take longer to soften. We really liked the way the Swiss chard turned out. The stem pieces were soft and the leaves were silky smooth. If you like your chard a little less done, I would reduce the time under pressure to 3-4 minutes. Made a few small changes in order to use what I had on hand...tomato sauce for tomato purée and Chardonnay for Riesling. The sauce was delicious but was a tad salty using the amount of salt called for in the recipe plus chicken Better than Bouillon. Great recipe for any sturdy greens.

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