Date:    Tue, 04 Oct 94 19:23:47 EDT
 From:    Libby <>
 1 bunch (app. 20 med. leaves) collards
 1 cup FRESH butterbeans (limas or blackeyed peas would work too)
 1 small onion, chopped
 1 or 2 fresh hot peppers, seeded and chopped
 1/2 c white wine
 2 bayleaves
 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, devein, 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).