Collards with Garlic and Sesame

Stack the collard leaves and roll up tightly like a long cigar. Slice across the roll as thinly as possible, including the stems unless they are very tough.

In a pressure cooker, bring the water and garlic to a boil, then add the collards. Lock the lid in place and bring to pressure over high heat. Lower the heat just enough to maintain high pressure and cook 2-3 minutes. Reduce the pressure with a quick-release method and open the lid, tilting it away from you.

Dress with sesame seeds and a tiny amount of toasted sesame oil.