Smothered Collard Greens and Cabbage

Ingredients

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• 3 slices bacon, cut into 1/2 inch pieces
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• ¼ cup butter
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• 1 head cabbage, cored and chopped into 1 1/2-inch pieces
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• 2 cups chicken broth
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• salt and ground black pepper to taste
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Instructions

1. 1
   Cook and stir bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp bacon unless you prefer it that way. Add butter and stir until melted.
2. 2
   Add cabbage to bacon-butter mixture and pour in broth. Season with salt and pepper; toss cabbage until coated.
3. 3
   Secure the lid, place the regulator on top (depending on the type of pressure cooker you have), and turn heat to high. When the regulator begins to rock or the cooker reaches full pressure, lower temperature until the regulator is gently rocking (15 pounds per square inch). Cook for 3 minutes.
4. 4
   Immediately remove the cooker from heat. Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid. Transfer cabbage to a serving plate; serve hot.