Sides
Sauteed Kale
MAKES ABOUT 2 ½ CUPS
Sauteed Kale
MAKES ABOUT 2 ½ 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
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
- Put the olive oil into the Cuisinart Pressure Cooker and place over medium-low heat to warm. Add the garlic clove and simmer slightly until barely golden. Stir in the salt and crushed red pepper.
- Once the garlic is golden, stir in the kale to evenly coat with oil. Add the broth and secure the lid and select High pressure.
- Turn heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 2 minutes.
- When time expires, release pressure by selecting quick pressure release. When the red safety valve drops, remove lid.
- Taste and adjust seasoning as desired.
*Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve. Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.
