Prep time: About 20 minutes
Recipe provided by John Paul Khoury, corporate chef, Preferred Meats Inc.
4 slices bacon
1/2 onion, peeled and diced
2 cloves garlic, peeled and crushed
1 bunch kale, washed and chopped
1 bunch collard greens, washed and chopped
1 bunch mustard greens, washed and chopped
3 cups chicken broth
1 pinch sugar
Splash vinegar or lemon juice, to finish
Salt and pepper to taste
Dice and sauté bacon and onions in the pot of a pressure cooker until they take on color. Add garlic and sweat, stir in the greens, and pinch of sugar, add the broth and put lid on cooker.
Once it comes to a boil and the steam valve starts to rock, turn heat down just a bit and let go 8 minutes. After 8 minutes turn off heat and let pressure come down on its own until valve releases. Open lid and season to taste and adjust acid to your liking.