Sautéed Kale

1            tablespoon olive oil

1            garlic clove, crushed

¼           teaspoon kosher salt Pinch crushed red pepper

6            ounces (8 packed cups) 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 in the cooking pot of the Cuisinart®  Pressure Cooker. Select Sauté. 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 and add the broth. Secure the lid and select High Pressure. Set the time for 2 minutes. When the audible beep sounds, use Quick Pressure Release.
3. Once the pressure is completely released, the red indicator will drop.  Remove lid. Taste and adjust seasoning as desired.