I had a fridge full of greens, collards, tuscan kale, and chard. So I created a quick dish using the instant pot.
Ingredients
Collards
Tuscan kale
Swiss chard
Or any other leafy greens you have or like so that you have approximately 2.5 - 3 lbs all together
3 cloves garlic, smashed and chopped
1 onion, cut in half thru the root end and then sliced into half moons
1 leek, cleaned and sliced
1 jalapeno, seeds and ribs removed, diced
1 c white wine or stock of your choice
2 cans beans of your choice, drained and rinsed, (I used pinto beans)
2 oz salt pork or bacon
1 preserved lemon
black pepper to taste
Method
1. Dice up the salt pork or bacon and add to the heated instant pot on saute low temp. Render as much fat as you can or want.
2. After fat has rendered, add onions, leeks, and jalapeno to the instant pot. Saute until softened, add the smashed and chopped garlic. Be sure to get up any of the brown bits on the bottom of the pot. Add the wine or stock to help in this endeavor.
3. Chop up the preserved lemon and add to the pot. Stir and add greens. This amount of greens will fill a 6 qt pot. Have no fear, stir it around as best you can, lid the pot and hit cancel. Now choose pressure cook for 5 minutes. Close the top. When finished, quick release the pressure. Hit cancel.
4. Add the beans and stir to combine. Taste and adjust seasoning. Add black pepper if jalapeno is not that hot. If more liquid is needed, add another glug of wine or stock. Put pot on warm setting until you are ready for dinner.
As Bill and I were sitting down to eat, I noticed that he wasn't too thrilled, he said that given all the green, he was not sure he would be happy. Turns out, he did like it. Would have preferred some animal died, but he ate 2 bowls worth!
It occurred to me that beans, greens, and garlic are part of my top five things that I love. Once again, I am sure that in a previous life I was Tuscan!
The preserved lemon added so much to the dish. A brightness, and depth of flavor that if it were not included, the dish would be sorely lacking in flavor. I did not add any salt as the lemon and salt pork provided all that was necessary.
This could certainly be made on the stove top, but the timing would be different, the greens would never cook in 5 minutes, more like 15-20, depending on how you like your greens!
