Pressure Cooker Greens

This produces a tender yet flavoursome side dish which I think is called collard greens in the USA.

Ingredients

• 1 tbsp olive oil
• 25g butter
• 155g bacon lardons
• 1 onion peeled and finely chopped
• 2 cloves of garlic, crushed
• 500g greens (I'm always amused that 'greens' is a name for a vegetable)
• a pinch of red chilli flakes
• 2 tbsp cider or white wine vinegar
• 500ml chicken stock

Method

1. Add the oil and butter to the pressure cooker on saute mode.
2. Add the bacon lardons and cook, stiring every couple of minutes.
3. While the bacon cooks, wash the greens, remove the hard stalks and slice the leaves into 2cm strips.
4. Once you start to see some browning happen on the bacon (about 5 minutes), add the onions and cook for another 3 minutes.
5. When the onions start to soften, add the garlic and mix well.
6. While the garlic cooks, add the greens, chilli and vinegar on top and mix well.
7. Pour the chicken stock over the whole mixture and put the lid on the pressure cooker.
8. Cook on high pressure for 1 hour.
9. Let the pressure release naturally before straining the contents and serving (the cooking liquid is a rich flavoured stock that's a great base for strong flavoured soups, so I'd recomment keeping it when straining).

Serves 6.