Everyone should eat kale. That statement’s irrefutable because it’s uber-healthy, versatile (e.g. chips, salad, stir-fry), and ‘cause I said so. Still resistant? Well, here’s another quick and easy method to cook kale where you’ll end up with a bowl of tender greens and carrots in about 15 minutes. Grab your pressure cooker and let’s get some dark leafy greens in your belly already.
Ingredients (Serves 2):
- 10 ounces of kale, roughly chopped (including stems)
- 1 tablespoon of ghee or fat of choice
- 1 medium onion, thinly sliced
- 3 medium carrots, cut into 1/2” slices
- 5 cloves of garlic, peeled and roughly chopped
- 1/2 cup chicken broth
- Kosher salt
- Freshly ground pepper
- Aged balsamic vinegar
- 1/4 teaspoon red pepper flakes (optional)
I love buying organic produce at the farmers’ market but when I need a quick veggie side, I just grab a bag of washed and chopped kale from Trader Joe’s.
Once you cut open the bag, you’re ready to go. There’s no tedious washing, spinning, or removing ribs.
Get your 6-qt or larger pressure cooker and melt the ghee over medium heat.
Toss in the chopped carrots and onions…
…and saute until softened.
Throw in the garlic and stir until fragrant (~30 seconds). Pile in the kale, pour in the chicken broth…
…and sprinkle on salt and pepper to taste. Make sure you still have at least 1/3 of the head space at the top of the pot or it just might go kablooey.
Increase the heat to high, lock the lid in place, and wait until the cooker reaches high pressure. Once high pressure is achieved, decrease the heat to low and maintain high pressure for 8 minutes. At the end of the cooking time, take the pot off the heat. You can let the pressure drop naturally (10-15 minutes) or if you’re impatient like me, activate the quick release valve and the steam will hiss right out.
Remove the lid, give everything a swirl, and taste for seasoning. Splash on some balsamic vinegar and sprinkle on some red pepper flakes if you want some heat.
Ladle it up and dig in.