This dish is almost a one-pot meal. Serve it with corn bread for a simple supper. The potatoes and collards really soak up the flavor of the ham. This is a terrific way to use up leftover ham from a holiday dinner.
SERVES 6
INGREDIENTS:
- 8 cups coarsely chopped collard greens (about 3 bunches)
- 4 medium Yukon Gold or red-skinned potatoes, quartered (peel if the skins aren’t perfect)
- 1 sweet onion, such as Vidalia, finely chopped
- 2 cups diced ham
- 1 ham bone (optional)
- 2 cups chicken stock or store-bought chicken broth
- 1 bay leaf
- 6 drops of Tabasco or another hot sauce
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Combine all the ingredients but the salt and pepper in the pressure cooker. Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the ham bone (if using), cut the meat from the bone into bite-size pieces, and return the meat to the pot. Remove the bay leaf, taste the collards, and add salt and pepper if necessary. Using a slotted spoon, transfer the collards to a serving dish and serve immediately.
