Pressure Cooker Kale Greens Recipes

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PRESSURE COOKER KALE GREENS



Pressure Cooker Kale Greens image

This is a recipe for kale greens made in a pressure cooker with turkey bacon. I make this with a 6-quart electric pressure cooker. If you eat red meat, feel free to substitute the turkey bacon with the real thing. If you want less salt, cut back on the bouillon.

Provided by Sticky

Categories     Side Dish     Vegetables     Greens

Time 27m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
6 ounces turkey bacon, diced
1 onion, chopped
3 celery ribs with leaves, chopped
½ teaspoon red pepper flakes, or to taste
4 cloves garlic, minced
1 pound kale, cut into 1-inch pieces
2 (16 ounce) cartons chicken broth
2 tablespoons balsamic vinegar
3 cubes chicken bouillon
1 tablespoon white sugar
1 teaspoon ground black pepper
salt to taste
1 dash hot pepper sauce, or to taste

Steps:

  • Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
  • Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 25.6 g, Cholesterol 18.8 mg, Fat 11.3 g, Fiber 4 g, Protein 8.7 g, SaturatedFat 1.9 g, Sodium 2258.7 mg, Sugar 8.6 g

PRESSURE COOKER KALE WITH GARLIC AND LEMON



Pressure Cooker Kale with Garlic and Lemon image

Pressure Cooker Kale with Garlic and Lemon recipe - kale from your pressure cooker, quick and easy.

Provided by Mike Vrobel

Categories     Pressure Cooker

Time 15m

Number Of Ingredients 7

1 tablespoon olive oil
3 cloves garlic, slivered
1 pound kale, cleaned and stems trimmed
1/2 cup water
1/2 teaspoon Diamond Crystal Kosher salt
Juice squeezed from 1/2 a lemon
Fresh ground black pepper

Steps:

  • Pour the oil into the bottom of the pressure cooker pot, stir in the garlic, and set the pot over medium heat (stovetop PC) or sauté mode (electric PC). Heat the oil until you just smell the garlic - we want it to bubble around the edges, but not brown - about 2 minutes. Stir a big handful of the kale into the garlic and oil, then start packing in the rest of the kale. Don't worry about the max fill line on the cooker - it will wilt quickly - but you need to pack it in enough to close the lid. Sprinkle the kale with the salt, then pour the water over the top of everything.
  • Lock the lid on the pressure cooker, bring it up to high pressure, and cook at high pressure for 5 minutes (for either electric or stovetop PC). Quick release the pressure. Remove the lid carefully - the steam is hot enough to scald.
  • Squeeze the lemon over the kale, then stir in the fresh ground pepper. Scoop the kale out of the pot with a slotted spoon or tongs, leaving as much liquid behind as possible. Serve.

INSTANT POT KALE RECIPE



Instant Pot Kale Recipe image

Provided by Natalie Clark

Categories     Vegetables

Number Of Ingredients 5

16 oz pre-washed bag of kale
1 tablespoon olive oil
2 cloves garlic, diced
Dash red pepper flakes or black pepper
½ cup chicken broth or bouillon

Steps:

  • Sort the kale in a large colander or bowl. You don't need to wash the kale thoroughly, you're mostly picking out the thick stems and any pieces that don't look fresh.
  • Set the Instant Pot to Saute Low, add the olive oil and the garlic.
  • Toss the kale into the pot as you sort it. Saute for one to two minutes, just enough to shrink the kale to fit into the pot and give it a little extra flavor.
  • Add the liquid and pepper, seal the lid and set the pot to pressure cook for 4-6 minutes. If you like kale al dente, cook it for four minutes. If you like it very tender, cook it longer. I like mine soft, at the expense of a little color and volume.
  • Once it's done, do a quick release to stop the veggie from overcooking as the pressure drops.
  • If you want, now is the time to add a little more salt and pepper, vinegar, lemon juice, bacon, or even some grated Parmesan cheese.

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