Last night I arrived home from work with 2 thick-cut pork chops and some new potatoes. I couldn’t think of anything better to go with them than some slow-cooked greens. When there’s no time for slow-cookin’, greens can be ready in about 15 minutes, start to finish, using a pressure cooker. Better yet, they’ll taste like they’ve been simmering all afternoon.
Lickety-split pressure-cooker greens
1/4 pound diced bacon
1 small red onion, sliced
1 garlic clove, sliced
1 lb. curly kale leaves, roughly chopped but still in large pieces
1 cup water or low-salt chicken broth
1/2 tsp. kosher salt
red-pepper vinegar or some hot sauce
Cook the bacon over medium-high heat in the cooker until limp. Add the red onion and cook, stirring frequently, until bacon is beginning to brown. Add garlic and cook for about 30 seconds. Add greens, broth, and salt. Stir to combine everything.
Secure cover to pressure cooker and bring to high-pressure over high heat. Turn to low heat after it reaches pressure. Cook for 5 minutes. Quick-release pressure according to the instructions of your pressure cooker. I run cold water over the lid.
Season to taste with salt and pepper. Shake on red-pepper vinegar or hot sauce to taste.