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Beans and Greens

1 bn (app. 20 med. leaves) Collards
1 cup fresh butterbeans (limas or blackeyed peas would work too)
1 sm onion, chopped
1 Or 2 fresh hot peppers, seeded and chopped
1/2 cup white wine
2 bay leaves

Put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, stack flat on top of one
another, roll them up tightly, and slice across the roll to shred
them nicely. add the onions to the beans and cook until just
translucent. add the greens and the hot peppers and mix well. put
the lid onto 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 your favorite vinegar (like apple
cider, balsamic, or rice).

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