Pressure Cooker Kale Greens Food

PRESSURE COOKER KALE GREENS

Steps:

• Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
• Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

PRESSURE COOKER KALE WITH GARLIC AND LEMON

Steps:

• Pour the oil into the bottom of the pressure cooker pot, stir in the garlic, and set the pot over medium heat (stovetop PC) or sauté mode (electric PC). Heat the oil until you just smell the garlic - we want it to bubble around the edges, but not brown - about 2 minutes. Stir a big handful of the kale into the garlic and oil, then start packing in the rest of the kale. Don't worry about the max fill line on the cooker - it will wilt quickly - but you need to pack it in enough to close the lid. Sprinkle the kale with the salt, then pour the water over the top of everything.
• Lock the lid on the pressure cooker, bring it up to high pressure, and cook at high pressure for 5 minutes (for either electric or stovetop PC). Quick release the pressure. Remove the lid carefully - the steam is hot enough to scald.
• Squeeze the lemon over the kale, then stir in the fresh ground pepper. Scoop the kale out of the pot with a slotted spoon or tongs, leaving as much liquid behind as possible. Serve.

COLLARD GREENS - PRESSURE COOKER METHOD

Steps:

• Remove the dirt from the collard greens by filling your sink with cold water and soaking them for a 1/2 hour.
• While the greens are soaking, put the chicken broth, oil, tomato puree, onion, garlic, and vinegar into the bottom of the pressure cooker and stir to combine the ingreedients.
• Remove the greens from the sink one at a time, disturbing the water as little as possible. The dirt will remain on the bottom and the greens will float to the top.
• Remove the thickest parts of the stems at the base of the greens and chop the stems nto small pieces. Then, place the greens on top of one another and roll them into cigar-shaped bundles. Cut the greens into one or two inch wide pieces.
• Toss the greens and stems with the sugar and salt. Then, add them to the pot and toss to coat with the oil mixture.
• Pressure cook for about 20 minutes.

INSTANT POT KALE RECIPE

Steps:

• Sort the kale in a large colander or bowl. You don't need to wash the kale thoroughly, you're mostly picking out the thick stems and any pieces that don't look fresh.
• Set the Instant Pot to Saute Low, add the olive oil and the garlic.
• Toss the kale into the pot as you sort it. Saute for one to two minutes, just enough to shrink the kale to fit into the pot and give it a little extra flavor.
• Add the liquid and pepper, seal the lid and set the pot to pressure cook for 4-6 minutes. If you like kale al dente, cook it for four minutes. If you like it very tender, cook it longer. I like mine soft, at the expense of a little color and volume.
• Once it's done, do a quick release to stop the veggie from overcooking as the pressure drops.
• If you want, now is the time to add a little more salt and pepper, vinegar, lemon juice, bacon, or even some grated Parmesan cheese.

MUSTARD GREENS

Steps:

• Trim the leaves of the greens from the stems and discard the stems.
• Heat chorizo in the bottom of the pressure cooker with the top off until browned.
• Add beef stock to the pot, making sure to scrape sausage off the sides. Add some of the greens to the pot and mix to cover as much as possible with the chorizo/stock mixture.
• Add the remaining greens to the pot, pressing down to close the pot. This will be well past the "maximum" line, but don't worry as they will wilt significantly below the line by the time they're done.
• Seal the pressure cooker and cook for 15 minutes. Stream cold water on the lid - avoiding the vent! - to cool the pressure cooker enough to safely open.
• Drain the greens to remove excess moisture. Season with pepper, garlic salt, and hot sauce.