I have just cooked and eaten collard greens for the first time in my life. Historically, I’ve never been able to eat more than a bite or two. Cancer ups one’s motivation, though, so I gave it a try today. I’m leaning vegan for health reasons, so I did not use any major bacon or ham today, although I did use a tiny teaspoon of bacon grease more for luck than anything and because my husband keeps it in our fridge in this rubber pink container with a snout on top. Instead of meat, I flavored it with miso–I had an opened squishy packet of miso goop in the fridge that I had used last week in an experimental soup.
The verdict? I could eat them! I ate collard greens!
Recipe: Sautee onions and garlic in the Instant Pot. Separately, generate a cup of warm broth (vegetable, daishi, bouillon, whatever you’ve got). Add a tsp of vinegar (apple cider, rice, or plain). Add a quarter cup of miso paste and a Tbsp of soy sauce. Cook on high pressure for 25 minutes and then manually release steam. Let it sit there in the pot on “keep warm” mode until you get really, really, really hungry. Eat half of it, and put the rest in a container so that you can think about using it for the next five days.
