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Collard
G reens
Serves
4 -‐6
1
l arge
b unch
c ollard
g reens
1/2
-‐ pound
s moked
m eat-‐
h am
h ocks,
s moked
t urkey
w ings,
o r
s moked
neck
b ones
1
t easpoon
P aula
D een
H ouse
S easoning
1
t ablespoon
s easoned
s alt
1
t ablespoon
h ot
r ed
s auce
3
c ups
w ater,
o r
c hicken
s tock
1
t ablespoon
b uler
Wash
c ollards
t horoughly
a nd
r emove
s tems
t hat
r un
d own
c enter
b y
holding
l eaf
i n
y our
l ek
h and
a nd
s tripping
l eaf
d own
w ith
y our
r ight
hand.
T he
t ender
y oung
l eaves
i n
t he
c enter
d o
n ot
n eed
t o
b e
s tripped.
Stack
6 -‐8
l eaves
o n
t op
o f
o ne
a nother,
r oll
u p,
a nd
s lice
i nto
½ -‐inch
-‐ 1-‐
inch
t hick
s lices.
Add
s liced
c ollards
t o
p ressure
c ooker
a long
w ith
r emaining
i ngredients.
Secure
l id
a nd
s et
d ial
t o
1 5
m inutes.
W hen
c ook
@ me
i s
c omplete,
a nd
pressure
i s
f ully
r eleased,
c arefully
o pen
l id.
Adjust
s easoning
a nd
s erve
w arm
w ith
s ome
h omemade
c ornbread.
71
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