I love collards. Really. But cooking them can be kind of a pain. No more. If you have a pressure cooker you are in business, friend, and you can have a bunch in less that 20 minutes from the time you put ‘em in the pot. You still have to go through the routine of cleaning them and removing the stem and tearing or chopping them up. But then just put them in the pressure cooker for 7 minutes on high and let it come back down naturally after you take it off the heat. Delicious. I use the zest from an orange and bit of bacon drippings for flavor. As an added bonus, it cuts down on the funky smell that cooking plants from this family can create. Simple and even the carnivore in the household thinks they are yummy. Give it a try and let me know what you think.
Collards made eas(ier).
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