MUSTARD GREENS DONE IN 20 MINUTES| SIMPLE & DELICIOUS SIDE DISH| PRESSURE COOKER REDUCES TIME BY 70%

Mustard Greens also known as curled, or curly greens. They are easily identified by the frilled egdes, even though a few different varieties of mustard greens do exist, in your grocery or market depending on where you are, you may see: Collard, Turnip, Swiss Chard, Rainbow Chard, Kale, Spinach, etc. These greens typically have a peppery and spicy taste if eaten raw, which is why most people choose to cook them down.
Mustard Greens are a staple in Southern households and are often served with ham dishes, using neckbones, ham hocks to cook down in the dish itself. The most popular use of these variety of greens is making zesty mustard sauces, the seeds are used to make Mustard (the condiment we are all familiar with).
Quickly some benefits of these type of greens: packed with nutrients and a great source of calcium, folic acid, magnesium, and Vitamin K, they are said to aid in healthy bones as well as providing energy-boosting qualities.


Serving Size/ 2-4



Ingredients:

1 Tbsp Vegetable or Extra Virgin Olive Oil
1-2 bunches of Mustard Greens + [others]
¼ Small Yellow or White Onion -chopped
1-2 Large Garlic Cloves -smashed and chopped
2 Tsp “Lipton Onion” Soup Mix
½ Cup Broth (chicken or vegetable)
½ Cup Apple Cider Vinegar



Instructions:

Peel off the leaves of the greens and remove/discard large stems, rinse under cold water and add ACV to the bowl of cold water, as well as peeled greens. Swish around to gently remove sand, dirt, and grit. Allow greens to soak for a few minutes while preparing other ingredients.

In a pressure cooker, use the “Sauté” function and add oil, add onions and garlic and sauté for a few minutes until they start to turn in color. Strain the greens and add them to the pressure cooker, mix well to incorporate the onions and garlic. Add the Lipton Onion soup mix and broth and gently toss. Try not to bruise the greens by mixing too harshly.

Close the lid, make sure the vent is set properly/closed; cancel the current Sauté function. Use the “Steam Vegetables” function and manually set the cook time to 5 minutes. It takes about 10-15 minutes to come to pressure. When the time is up, carefully release the pressure and steam by opening the vent. When the red nozzle goes down, its safe to open the pressure cooker. The greens are done and ready to be served! Mmmm!

Enjoy
S.

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