in your pressure cooker!
Set the cooking time: – Collard Greens: 4 minutes – Kale, Turnip Greens: 3 minutes – Swiss Chard, Beet or Mustard Greens: 2 minutes – Spinach: 0 minutes!
Add olive oil, salt, and vinegar if desired. I always season with freshly ground mustard seed, which enhances the nutrition of leafy greens.
As a make-ahead meal prep item, refrigerate for up to 4 days. Add to omelettes, pastas, soups - whatever you want to make healthier!