From: Anne (prrymibas01-pool0-a56.prrymi.tds.net)
Subject: fast pressure cooked collard greens
Date: September 17, 2006 at 2:48 pm PST
Improvised from a Lorna Sass recipe for warm kale potato salad:
1/2 pound potatoes, scrubbed and sliced thin
1 pound bagged washed and cut collard greens (rewashed and still wet)
1 can Rotel (tomatoes and green chilis)
1 Tablespoon dry minced garlic
1 cup water
Put the cup of water and the garlic in the bottom of a 7 liter or larger pressure cooker, turn heat to high. Add potatoes and stir to separate slices. Bring to boil. Add collard greens, stuffing them down so they won't touch the lid, but not worrying about the 2/3 mark because they will shrink almost immediately. Put on lid and bring to high pressure.
Cook at high pressure for three minutes. Remove from heat and use a fast release method. Drain most of the liquid (save in a jar for stock). Add Rotel, stir to mix potatoes, collards, and tomatoes.
This fits into a 2 quart casserole dish for serving.
I sometimes increase the potatoes to a whole pound - just make sure the slices are thin. The same amount of water is still fine.
