How to Prepare Greens in a Pressing Press 2

How to Prepare Greens in a Pressing Press

The term "grass" encompasses a variety of cold weather leaves – many of which are related to cabbage – that contain many nutrients but are also prone to being raw and bitter. Pressure cooking significantly reduces steam or cooking time while maintaining more nutrients.

How to Prepare Greens in a Pressing Press 3

credit: Svetl / iStock / GettyImages How to prepare the green in an oven

Begin to finish : 5 minutes sections : 4 difficulty : Beginners

1 green greens, about 1 ½ pounds1 cup of water

Step 1: Preparing the Greens

  • Wash the greens well under cold running water to remove chips or insects.
  • Cut the leaves from the stems and discard the ribs, especially on heavy ripe greens such as chard.
  • The greens medium sized pieces of cut strips to facilitate placement in the pressure cooker but retain their shape.

Step 2: Start cooking

  • Pour 1/2 cup water into the pressure cooker, place the yellowed greens and Close the pressure cooker lid until it locks into place ,
  • Place the pressure cooker on the stove and heat it as long as the steam noise is uniform is. Starting with a typical high pressure cooker boiling to about 15 pounds per square centimeter, start the countdown to cooking.

Step 3: Leave it installed

Remove the pressure cooker from heat and Press the button or the lever to stop the steam can get away, keep your hands out of the steam jet.

Serve green spicy with salt and pepper and cayenne pepper and serve.


  • If your oven is equipped with a steamer or train, use it instead because it keeps the greens – and their nutrients – out of the water and cooks the leaves completely steamed.
  • Use the fast release method with greens whose short cooking time after steaming requires quick action. Remove the pressure cooker from the heat and run the lid under the current cold water. Heat dissipates much faster so that the pressure can be equalized so much that the lid can be removed.

While greens in a conventional container can last up to an hour on the stove, you only need a small sitting in the baking kitchen.

  • Swiss chard and kale do not last more than 2 minutes.
  • Beets, corn, mustard and turnip need not take more than 5 minutes.
  • Mustard seeds have a spicy flavor and aromatic leaves, but they can also be cooked frozen with a nominal cooking time setting.
  • Cabbage vegetables are usually cooked slowly with a deer or pork bone for a smooth, soft spinach texture. If you repeat this approach in the baking oven, increase the cooking time to 20 minutes and warn that the leaves are not only withered but also mustard. The taste, however, is amazing.
  • Kale retains its shape more than other greens and does not shrink too much in comparison. The midrib must first be removed.
  • In green plants such as Callaloo, which are popular in the Caribbean, the leaf has to be thoroughly cooked to neutralize throat irritants.