“Braised” Collards

Cuisinart original

A standard side for most Southern barbecues, the Cuisinart® Multicooker seals in the flavor in very little time.


Makes about 4 cups


2    slices thick-cut bacon (extra smoky in
      flavor, if possible), chopped
1    shallot, thinly sliced
1    head collard greens, thick
      stems removed and sliced (about 8
      cups, sliced)
      pinch kosher salt
2    tablespoons cider vinegar
¾   cup chicken broth, low sodium

Nutritional information

Nutritional information per serving (½ cup):
Calories 47 (63% from fat) • carb. 2g • pro. 2g fat 3g • sat. fat 1g • chol. 5mg • sod. 141mg
calc. 53mg • fiber 1g


1. Select Sauté/Brown, set the temperature to
High, and press Start.
2. Once the unit is preheated, add the bacon to
the cooking pot of the Cuisinart® Multicooker.
Brown the bacon until it is crispy. Once the
bacon is nicely cooked, add the shallot and
sauté until softened, about 2 minutes.
3. Add the collards, salt, and vinegar. Stir to
combine. Press Stop.
4. Secure the lid and select Custom. Set the
pressure to High, the time for 6 minutes, and
press Start.
5. When the tone sounds, press the Steam
Release button to quickly release pressure.
6. Once the pressure is completely released,
carefully open the lid and transfer to a serving
bowl. Taste and adjust seasoning as desired.