Sauteed Kale

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

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

1. 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.

 2. Once the garlic is golden, stir in the kale to evenly coat with oil. Add th e 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.

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 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.