New Pressure Cooker Tip: Taming Leafy Greens!
It’s tricky to pressure cook large quantities of leafy greens because they can easily overrun the maximum capacity line of your pressure cooker- threatening to clog the primary or safety valves.
Push them down and pressure cook them with the metal lid from one of your other pots (no plastic handles). A steamer basket might be too light to push down the leaves, but if that’s all you’ve got… try it!
More tips!
- The Tips & Tricks Page
- 5 Amazing Pressure Cooker Veggie Tips & Tricks
- 5 Amazing Pressure Cooker Soup Tips & Tricks
Your tip?
Leave a comment, below!
I do think pressure cooking leafy greens is a bit much.
Why? Collard greens need a long time to boil but need only minutes in the pressure cooker!
Ciao,
L
I actually have made a delicious spinack and sausage soup, the spinach fillednthe pot to the top, fortunately I had no problem
If you have a hot soup going below most greens will begin loosing their volume when they touch the soup. However, I would be careful about filling the leaves over the max line. As they wilt, they could wrap themselves around the primary and/or exhast or secondary safety valve.
For the above, I just added a touch of water and the spinach – needless to say 2 lbs and potful of spinach turned into about two cups of cooked spinach! But at least I can jam as much as I can squish in there and not have to worry about it’s safety.
Ciao,
L
hi laura any recipes for swiss chard?
ps love that you put search on top right. it was not all that convenient before
I’ve been meaning to write a recipe for Swiss Chard…
Marcella Hazan has a traditional method that is well described (click here to see it) . What I do, is that if there are thick stalks I boil them underneath and put the leaves in the steamer basket aboved pressure cook the whole thing for 2-3 minutes on High with normal release. Then, as Marcella does in her recipe. saute’ everything with a touch of oil and garlic (sometimes with a pinch of hot pepper and an anchovy, too). If the stocks are not particularly thick, just steam the whole lot for the same amount of time.
Enjoy!!
L
Hi Laura. I searched your site for a broccoli rapini recipe, because I love the stuff (AND my Presto pressure cooker).
Love the site, Thanks–
They cook so fast it’s not really worth it pressure cook them. Though I will keep your request in mind, I may come up with something that works.
In the meantime:
Make Spaghetti with Broccoli Raab – a special recipe I learned from my Southern Italian mother-in-law.
-Bring a large pot of water to boil, toss in the cleaned raab (remove the big stems) and when the water comes back up to a boil toss in the spaghetti and boil for the time recommended on the package.
In the meantime, in a small sautee pan add a few tablespoons of olive oil, 2 anchovies and a couple chopped garlic cloves and brown the garlic on low heat.
If you have REALLY fresh paprika (not the old gray stuff from the back of the spice cabinet) I mean the paprika that comes from sweet red peppers that were dried in the hot southern Italian afternoon on a clothesline pinned next to undershirts and linen sheets no more than a couple of years ago… toss in some of THAT in the hot oil just as you turn off the heat for the garlic.
Strain the pasta and raab, put back in the main pot and mix-in the garlic mixture and douse with another tablespoon of the REALLY GOOD sweet paprika.
If you don’t have the good, tangy and sweet paprika just leave it out. No point in making the dish taste like dust.
Sprinkle with cacio ricotta (dried salt-cured ricotta) or pecorino romano cheese.
Enjoy!!
Ciao,
L