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Ingredients:
- 1 bunch collard greens
- 1 cup fresh butterbeans (may use fresh lima beans or fresh black-eyed peas)
- 1 small onion, chopped
- 1or 2fresh hot peppers, seeded and chopped
- 1/2 cup dry white wine
- 2 bay leaves
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Directions:
Put the wine in the pressure cooker and add the rinsed beans, the bay leaves, and enough water to cover. Put the heat on medium to medium high, but do not cover. Let the beans simmer as you prepare the greens.
Rinse each collard leaf, remove veins, stack flat on top of one another, roll them up tightly and slice across the roll to cut in strips. Add the onions to the beans and cook until just translucent.
Add the greens and the hot peppers and mix well. Put the lid on the pressure cooker and bring up to pressure. Cook at pressure for about 3 minutes.
Cool the cooker under cool water. Serve the beans and greens with vinegar or hot pepper sauce.
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