Pressure cooker, Side dish
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Pressure Cooker Kale with Garlic and Lemon

Pressure Cooker Kale with Garlic and Lemon

Pressure Cooker Kale with Garlic and Lemon

A few years ago, kale was everywhere. Kale chips, kale smoothies, kale salad… But kale’s time as the “it vegetable” seems to have passed. We’ve moved on – brussels sprouts seem like they’re having their moment in the sun – and kale is now just another green vegetable.

I was into Kale before it was cool, thanks to my CSA. 1 Back before Kale was hip, I’d get big bunches in my CSA box and wonder what to do with it. My best answer? Braised kale. 2

Recipe: Pressure Cooker Kale with Garlic and Lemon

Equipment

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Pressure Cooker Kale with Garlic and Lemon


  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4-6
  • Category: Pressure Cooker
  • Cuisine: American

Description

Pressure Cooker Kale with Garlic and Lemon recipe – kale from your pressure cooker, quick and easy.


Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, slivered
  • 1 pound kale, cleaned and stems trimmed
  • 1/2 cup water
  • 1/2 teaspoon Diamond Crystal Kosher salt
  • Juice squeezed from 1/2 a lemon
  • Fresh ground black pepper

Instructions

  1. Lightly sauté the garlic, then add the kale: 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.
  2. Pressure cook the kale: 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.
  3. Season and serve: 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.

Ready for kale

Ready for kale


Stirring in the kale

Stirring in the kale


Five minutes

Five minutes

 

Notes

  • I love my CSA, and I love farmers markets. But…as you can see in the pictures, I’m not against buying a bag of pre-cut, pre-washed kale at my local grocery store.
  • I have two pressure cookers for recipes just like this – a quick side dish when my main pressure cooker is busy.

 

Serve!

Serve!

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Roasted Sweet Potato Puree
Pressure Cooker Beets with Blue Cheese
My Pressure Cooker Recipe Index

 

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8 Comments

  1. This sounds good! Have you used this process with any other greens? Escarole or spinach? And what is the texture of the kale… Thanks….Lynn. PS. Didn’t rate it as I didn’t make it

    • The same technique would work with heavy greens, like collards, but escarole and spinach are too leafy – they’d cook down to nothing. The kale has the texture of braised greens – again, think collard greens.

  2. Brenda Moore says

    Under instruction 2 you say to “bring it up to high pressure “. What setting is this – steam?

  3. Heather says

    Making this tonight, can’t wait! Also I am an Instant Pothead such as yourself:)

  4. Maricruz Manning says

    I just made this tonight and it was absolutely delicious and easy!!

  5. Awesome and easy! This helped me use up my kale just before I thought it would get too old to use, thanks so much!

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