• 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 smoked ham shank (about 3/4 pound)
  • 2 cups chicken broth
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
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  • 1 bunch collard greens, 12 to 14 ounces, cut into 1-inch strips
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar

Heat oil in Presto® 6- or 8-quart Pressure Cooker over medium heat. Add onion and sauté until softened. Add ham shank, broth, garlic, and red pepper flakes. Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds pressure. Let pressure drop of its own accord.

Open pressure cooker and add collard greens, vinegar, and sugar. Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds pressure. Let pressure drop of its own accord. Shred meat with two forks and discard ham shank bone.

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