Sides
Sauteed Kale
MAKES ABOUT 2½ CUPS
Sauteed Kale
MAKES ABOUT 2½ CUPS
This simple side dish is a tasty way to get veggies on your plate any night of the week.
Pressure Cooking Time: 2 minutes
Approximate Total Time: 10 minutes
Nutritional information per serving (based on ½ cup serving):Calories 98 (53% from fat) | carb. 9g | pro. 4g | fat 6g | sat. fat 1g | chol. 3mg | sod. 291mg | calc. 124mg | fiber 2g
Ingredients
- 2 tablespoons olive oil
- 1 large garlic clove, crushed
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 1 pound kale, hard stems removed and discarded, leaves and tender stems roughly chopped
- ½ cup low-sodium chicken broth
Preparation
- 1. Put the olive oil into the Cuisinart Pressure Cooker and place over medium-low heat towarm. Add the garlic clove and simmer slightly until barely golden. Stir in the salt andcrushed red pepper.
- 2. Once the garlic is golden, stir in the kale to evenly coat with oil. Add th e broth and securethe lid and select High pressure. Turn heat to high until pressure cooker reaches fullpressure. Reduce temperature to maintain pressure* and set a timer for 2 minutes. Whentime expires, release pressure by selecting quick pressure release.
- 3. When the red safety valve drops, remove lid.
- 4. Taste and adjust seasoning as desired.
- * Unit reaches full pressure when red safety valve pops up and steam releases continuouslyfrom the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissingfrom the pressure release valve.
- Keep a close eye on the pressure cooker when cooking. Some adjustment of temperaturemay be necessary to maintain pressure.
