Pressure Cooker Kale Greens Recipe

Original Recipe (1X) yields 4 servings

Ingredients

• 2 tablespoons olive oil
• 6 ounces turkey bacon, diced
• 1 onion, chopped
• 3 celery ribs with leaves, chopped
• teaspoon red pepper flakes, or to taste
• 4 cloves garlic, minced
• 1 pound kale, cut into 1-inch pieces
• 2 (16 ounce) cartons chicken broth
• 2 tablespoons balsamic vinegar
• 3 cubes chicken bouillon
• 1 tablespoon white sugar
• 1 teaspoon ground black pepper
• Salt to taste
• 1 dash hot pepper sauce, or to taste

Directions

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

Cooks Note

If desired, you can increase the kale amount to 1 1/2 pounds or as much as will fit into your pressure cooker for this recipe.

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.