Ingredients

• 1/4 lb chorizo sausage
• 1 lb mustard greens
• 1 cup low sodium beef broth
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic salt
• 1 teaspoon hot sauce, Frank's

Instructions

1. Trim the leaves of the greens from the stems and discard the stems.

2. Heat chorizo in the bottom of the pressure cooker with the top off until browned.

3. Add beef stock to the pot, making sure to scrape sausage off the sides. Add some of the greens to the pot and mix to cover as much as possible with the chorizo/stock mixture.

4. Add the remaining greens to the pot, pressing down to close the pot. This will be well past the "maximum" line, but don't worry as they will wilt significantly below the line by the time they're done.

5. Seal the pressure cooker and cook for 15 minutes. Stream cold water on the lid - avoiding the vent! - to cool the pressure cooker enough to safely open.

6. Drain the greens to remove excess moisture. Season with pepper, garlic salt, and hot sauce.