Pork Steak with Tomatoes and Collards (Serves 2)
Every roadside vegetable stand sold collards and tomatoes cheap in the summer where I grew up in the South. Farmer’s markets have replaced most roadside vegetable stands, but tomatoes and collards remain plentiful and work well together. The only issue is that collards are naturally tough and require either time or pressure to become tender. I’m not much for slow cooking, so I use a pressure cooker. Cooking collards, tomatoes, and pork steak under pressure for 20 minutes yields a tasty meal.
Prep Time and Cook Time: 30 minutes
1 bone-in pork steak (1-1.5 pounds)
1 bunch of collards (10-15 stems)
1 sweet yellow onion
28 ounce can of peeled tomatoes
6 ounce can of tomato paste
Chipotle chili pepper powder
1 teaspoon of crushed garlic
Extra virgin olive oil
Directions: Add olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces, add to pot, and cook until soft. Season with a little celery salt (if you have it). Add 1 teaspoon of crushed garlic and let cook with onions for 1 minute. Add can of tomatoes and crush them with a potato masher or a large fork. Fill can with water and add it to the pot. Wash collards, discard stems, and cut leaves into 2-inch pieces. Add collards to the pot and season with salt, pepper, and ground nutmeg. I like a nice dusting of each. Season pork steak on both sides with salt and chipotle chili pepper powder and lay pork on top of vegetables. Add can of tomato paste on top of pork steak. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Transfer pork steak to a plate. Fill the rest of the plate with vegetables. Enjoy!
Note: This meal yields leftover vegetables. Add chicken or turkey sausage to the leftovers for another great meal. I have enjoyed Applegate Organics Fire Roasted Red Pepper Chicken and Turkey Sausage with my leftovers.
I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. I’m glad I did. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three! I have not purchased a second one yet, but could use one to prepare vegetables separately while longer cooking meat dishes are in their final minutes.
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