Pressure cooked collards add even more flavor to this southern treat!
- 1-2 bunchesFresh Collards
- 2-3 TablespoonsMolasses
- 1 TeaspoonGarlic Salt
- 3 TablespoonsMargarine
Thoroughly wash collards, and cut away thick stems. Tear or cut into fairly small pieces so they will drain better after cooking. If available, place in pressure cooker, and process 15 minutes. A pressure cooker tends to make the collards more tender. They can also be boiled in regular sauce pan. Drain. Mash out all of the water you can. In large saute or frying pan melt margarine. (the amount of margarine, molasses, and garlic salt depends on the amount of collards) For one bunch of collards melt 3 tablespoons margarine (or 2 tablespoons olive oil if you prefer). Stir in 2-3 tablespoons molasses and about 1 teaspoon garlic salt. Once margarine is melted add drained collards. Saute until all remaining water has evaporated. Adjust molasses, margarine, and garlic salt to taste. Tastes great served with pepper sauce, sweet relish, or other favorite sauces.
This same recipe can be used with other greens.