Optional: red pepper flakes, lemon wedges, grated parmesan cheese
Instructions
Add 3/4 cup of water or chicken broth to the pressure cooker pot. Place chopped kale inside.
Note: it will be very full but the kale will cook down quite a bit. Fill it with as much kale as will fit without hitting the lid. It’s okay if the kale is above the “fill line” since it is not a liquid and will cook down under pressure.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes.
When cooking is complete, use a quick release.
Stir the kale. If there is a much liquid leftover you can drain it or press saute and let it evaporate.
Add kosher salt and pepper to taste; serve hot.
Note: A fresh squeeze of lemon juice and sprinkle of red pepper flakes and parmesan cheese does wonders for kale if you’re eating it on it’s own as a side dish.
Notes
1 pound of kale fits perfectly in an 8 quart pressure cooker. If using a 6 quart you may need to smash it down or only cook about ¾ of a pound at a time.
For a time saver, look for prewashed and chopped kale in the produce department.
If you’re not a huge fan of kale, be sure and dress it with lemon and parmesan. It makes a huge difference!
This kale can be eaten as a side dish as is or be mixed into casseroles, enchiladas, eggs, etc.
Be sure and stem your kale before cooking it. The pressure cooker softens the stems but they can still a bit stringy and hard to chew.
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