5 minutes in a pressure cooker
Serves:4 as a side dish or 4-6 as an appetizer on toasts
By Jill Nussinow, MS, RD
I just love greens, especially in the winter when they taste the best. Here they are paired with tangy, sweet and salty ingredients: a splash of balsamic vinegar, raisins or currants, and olives. This recipe is simple and delicious when served oil-free, which is what I do when I teach the McDougall program.
- 1/2 cup finely minced onion
- 2 pounds greens such as kale, Swiss chard, mustard, collards, or a combination (washed but not dried, center ribs removed, cut finely)
- 1/4 cup golden raisins or currents
- about 1/4 cup water or broth as needed
- 2 tbsp kalamata olives, finely chopped
- 1-2 tbsp balsamic vinegar
- freshly ground pepper to taste
Heat a pressure cooker over medium heat. Add the onion and dry saute for 2-3 minutes, adding a small amount of broth if the onion starts sticking. Add the greens and saute for 1 minute. Add the raisins or currants, olives and broth. Lock the lid on the cooker and bring to high pressure over high heat for 2 minutes. Lower the heat to maintain high pressure. Quick release the pressure and remove the lid, tilting it away from you. Check to make sure that the greens are cooked to your liking, if not, put back on the heat and stir for another minute or two over medium heat. Stir in the vinegar. Season with freshly ground black pepper. Taste and adjust seasonings, if necessary. Let cool a bit and serve as an appetizer on toasts or crackers or serve hot as a side dish.