It's a shame that not more people in this house like Collard Greens. Just my oldest and I really like them, my middle and youngest will eat a serving, it it's not too spicy. Other than that DH doesn't really like them. Too bad, they are good for you. I usually make up a big batch and keep a few servings in the freezer at a time. When I get the craving, want some for dinner or over cornbread I pull it out. I have used different methods to make this, they all work fine and each one is a little different. My kids really the the creole seasoning so this one is a favorite.
What about your household? What are foods you love, but don't always make often?
2- 3 bunches of greens, washed, stems removed
4 cups of salt free stock or broth
3-4 slices of bacon
1 smashed and peeled garlic clove.
2-4 teaspoons salt free creole seasoning (recipe here)
White or apple cider vinegar (Optional)
- Roll the leaves of the greens up from the long side, and slice into approximately 1 inch strips.
- Saute bacon until crisp. Remove and crumble.
- Add garlic to the bacon grease and saute until fragrant.
- Add cooking liquid, and scrap the bottom of the pot to make sure there is no stuck on food.
- Add greens, jalapeno, and creole seasoning.
- Add more water to come up to about 1/2 to 3/4 of the greens if needed.
- Cook on MANUAL, HIGH for 25 minutes and let it release pressure naturally.
- Season with salt and pepper, add a splash of your favorite vinegar to taste.
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