A delightful and hearty collard greens recipe, enhanced with a tomato-based sauce and cooked to perfection in a pressure cooker.
Rinse the collard greens thoroughly in cold water to remove any dirt.
Soaking the greens in water helps loosen any dirt or grit.
Chop the collard greens into bite-sized pieces, removing the thick stems.
Rolling the leaves into a cigar shape makes chopping easier.
Heat the olive oil in the pressure cooker on sauté mode.
Heating the oil before adding ingredients enhances their flavor.
Add the diced onion and minced garlic to the cooker, sautéing until fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the diced tomatoes, tomato paste, and apple cider vinegar.
Mix well to combine the flavors evenly.
Add the chicken broth, salt, and sugar, stirring to combine.
Taste the mixture and adjust seasoning if needed.
Place the chopped collard greens into the cooker, pressing them down gently.
The greens will wilt as they cook, fitting into the pot.
Seal the pressure cooker and cook on high pressure for 15 minutes.
Ensure the pressure release valve is set to the correct position.
Release the pressure carefully and open the cooker.
Use a wooden spoon to stir the greens gently before serving.
Serve the collard greens warm as a side dish or over rice.
Garnish with a sprinkle of red pepper flakes for added heat.
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