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].
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
- 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.
- 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.
- Garnish with rice vinegar and toasted sesame seeds.*
*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.
KALE & 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