Wednesday, October 22, 2008

Pinto Beans and Collard Greens

Any day I serve mashed potatoes is a good day, according to my youngest daughter. She also likes fried tofu, as long as she can dip it into something tasty like maple syrup or ketchup. I usually prefer to dip mine in some kind of bbq sauce. Husband goes for honey mustard. Oldest daughter almost always shuns condiments. I served our tofu and mashed potatoes with a side of pintos and collard greens. Youngest daughter of course hissed at the greens and chose to eat only the beans. Can't win 'em all.
The collard greens were cooked in a pressure cooker. Saute half a diced onion and garlic (4 big cloves, minced) in a couple teaspoons of oil in the pressure cooker. Add a pinch of crushed red pepper flakes. Add a big bunch of cleaned collard greens cut into strips (around 4 or 5 cups, I guess) and 2 cups of water. Cover. Bring to pressure and cook for 3 minutes. Quick release pressure and throw in a couple cans of rinsed/drained pinto beans. Heat through and season with salt and pepper to taste. Mmmmm.

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