A Tasty Version of the Puzzlingly Popular Plant
Well, it might not be quite as healthy as some kale dishes, what with having bacon and whatnot, but being able to eat it is healthier than not being able to eat it because of overwhelming blandness.
Why eat kale at all if I am not that enthusiastic about it? Because of convenience and the sheer ubiquity of it. For weekday cooking, I often just want to get things prepared as quickly as possible so we are not sitting down to dinner at 11:00 PM. These days, when looking for pre washed bagged greens it is difficult to find anything other than kale. Believe me, if there were bagged collard greens sitting next to the kale I would certainly opt for the collards. And on rare occasions I do find the collards, but more often than not, there is nothing but kale. So what do I do to make kale a little easier to swallow? Pretend it is collard greens! As an added bonus, when making collard greens in the pressure cooker, they need to cook under pressure for about 15 minutes, and kale can cook in 5 minutes.
In the pressure cooker pot, heat a tablespoon of oil over medium high heat to keep the bacon from sticking at first.
Add the 6 slices of chopped bacon and cook, stirring occasionally until it just starts to crisp. Thick sliced bacon works best for this.
Add an onion, halved then sliced and sauté until it softens, about 3-4 minutes. I like to use a sweet onion for this.
Take 5-6 cloves of garlic, and run through a press, then add to the onion. I know that some cooks frown upon these devices, but I find it is a huge time saver. Sauté for another minute.
Pour in 1-1/2 cups of chicken broth, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon of liquid smoke, 1/2 to 1 teaspoon of crushed red chiles and a little salt and pepper. You can adjust the salt and pepper at the end if it needs more. The amount can vary depending on the saltiness of your bacon and what chicken broth you use.
Stir everything together and adjust heat to high.
Add in the kale. If it goes over the maximum fill line on the pressure cooker, let it cook down for a couple minutes. You can place a glass or metal lid over the top until the kale gets to down to the maximum limit.
Lock the pressure cooker lid in place and bring to high pressure.
When high pressure is reached, adjust heat to maintain high pressure.
Set timer for 5 minutes.
When time is up remove from heat and do a quick release.
Immediately transfer kale and liquid to a serving bowl. Make sure to include some of the liquid when serving. That’s the best part!
Use as a side to any protein, or make it a meal by serving on top of rice, grits or polenta.
If you feel like I do about the usual kale preparations, give this one a try and let me know what you think in the comments!
Now, if I can come up with a recipe for non-gross quinoa, you guys will be the first to know!
|Pressure Cooker Kale|| |
- 1 tabespoon oil
- 6 slices bacon, chopped
- 1 onion, halved and thinly sliced
- 5-6 cloves garlic, pressed
- 1-1/2 cups chicken stock
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon liquid smoke
- ½ to 1 teaspoon crushed red chilis
- 1 bag (about 10 ounces) pre washed Kale
- Salt and pepper to taste
- In the pressure cooker pot, heat the oil over medium high heat
- Add the chopped bacon and cook, stirring occasionally until it just starts to crisp
- Add the sliced onion and sauté until it softens, about 3-4 minutes
- Add the garlic and continue to sauté for another minute
- Pour in the chicken broth and vinegar, then stir
- Add in the brown sugar, liquid smoke, crushed red chiles, salt and fresh ground pepper
- Stir everything together
- Adjust heat to high
- Add the kale (if it goes over the top of the pot, let it cook a minute or two until it starts to cook down a bit. You can put a glass or metal cover over it to speed up the process.)
- Lock lid on pressure cooker and bring to high pressure
- When high pressure is reached, adjust heat to maintain high pressure
- Set time for 5 minutes
- When time is up remove from heat and do a quick release
- Immediately transfer kale and liquid to a serving bowl
- Use as a side to any protein or make it a meal by serving on top of rice, grits or polenta