While looking through my cookbooks that are heavy on vegetables, I wondered just how many ways I could make greens. I love turnip greens and kale is my absolute favorite. The last trip to Whole Foods led to a stack of frozen greens about 7 high in my deep freezer.
Now that I’m working through a Whole 30, I knew I needed something else in my pot besides kale. I needed some beta carotene. And nothing wrong with a little onion and a smidge of crushed garlic.
So bright and green! Add some good chicken stock, put on the lid and let the pressure cooker do it’s thing. Or, let the regular pot work some magic, but it takes a while longer than the pressure power house.
When it’s finished, all that is left is green goodness.
This is so good, I could drink the broth left over. Flavorful and rich and so good for you.
I had to share with Stephen because he really needs his nutrition, too. He asked for more and if I wasn’t so sleepy, I would have made another pot.
Kale and Carrots (from Nom Nom Paleo-adapted)
- 1 Tablespoon avocado oil (or olive oil or fat of choice)
- 1 cup of diced onion
- 1 cup of chopped carrots-about 2
- 2 minced garlic cloves
- 1 cup of chicken broth
- 10 ounces of Kale (or as much as you can put in the pressure cooker with an inch of headspace to allow steam to gather without clogging pressure valve)
- salt and pepper to taste
- Add vegetables to the pot with oil. Cook a couple of minutes.
- Add kale and broth, salt and pepper.
- Close pot and allow pressure to build. Once pressure is set, reduce heat to medium low and let it rock along for 10 minutes.
- Run pot under cold faucet until pressure valve is released. Taste and adjust salt/pepper. If you like kick, add some red pepper flakes or jalapeño juice. Or if you’re from the south and have relatives that still can their own pepper sauce, pop the seal and pour away!