Winter Greens My Way

Using Instant Stock In A Pressure Cooker Tames Greens In A Blink

For centuries the Japanese build their stocks with delicious (umami) ingredients turning soups, stews, and braises into deeply flavored traditions.

I love to make these stocks from scratch—known as dashi—and they are so much easier to make than meat-based stocks. Now there is a quicker fix: dashi granules make a richer dish with a just a shake. [Find at Asian markets].

Instant Dashi Stock

After a couple of decades of my trying to coax a mild, flavorful pot of greens using all kinds of work-arounds, I accidentally used some leftover dashi stock and pressure cooked the collards. Voilá, how greatly transformed! Melt-in-your-mouth tender and flavorful collards done in under 10 minutes cook time!

I include other fusion twists to elevate winter greens into a star side dish!


  • collards- 1 bunch, stemmed, 1/2″ ribbons
  • dashi granules- 1 tsp.
  • water- 1 cup

  • rice vinegar- a splash
  • sesame seeds*- a sprinkle


  1. Stem the collards: grab a stem at the tip and using your other hand, pull off the leaf from the stem by making a circle with your thumb and forefinger and running them up the stalk. The leaf should easily zip off from the stem. Next, take 2 or three stemmed leaves, stack them, and roll into a tube. Slice into 1/2-inch ribbons.
  2. Put dashi granules and water into a pressure cooker along with the collards. Lock down and bring to pressure for 8-9 minutes. Then quick release.
  3. Garnish with rice vinegar and toasted sesame seeds.*
Just a cup of water and no steamer basket needed to steam

*To toast sesame seeds: In a pre-heated dry skillet, brown sesame seeds while continuously stirring until fragrant- just a few minutes. Do not leave unattended. Store in the fridge and use as a condiment. Create a classic condiment, gomasio by adding salt and grinding.






Red Mustard Greens

For kale and mustard greens pressure cook for just 4 minutes.


  • Add feta cheese and red wine vinegar
  • Add blue cheese and sherry vinegar
  • Instead of vinegar add a classic Japanese condiment: Ponzu


Collards Blue Cheese
Greens with Blue Cheese and Sherry Vinegar

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s