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It’s a Paleo Thanksgiving-Kale and Carrots with Balsamic Brown Butter Reduction


This was a super easy and very elegant side dish that would look beautiful on any thanksgiving table. I used my Instant Pot to quickly steam the Kale without making a boiled mess. While it was cooking, I made the brown butter reduction. The whole thing came together in 10 minutes. If you have a very large family, I would suggest doubling this recipe and doing this in 2 batches, especially if you have a smaller Instant Pot. If you do not have a pressure cooker, you could use a large stock pot with a lid to saute/steam the kale. The carrots will need to be cooked separately since they take longer to cook. The total cook time will take longer.

Kale + Carrots with Balsamic Brown Butter

  • 1 bag of washed and stemmed kale or 8 cups of chopped kale, leaves removed from stems.
  • 2 carrots, sliced
  • 1 cup of broth
  • salt
  • 4 Tablespoons of butter
  • 1 Tablespoon of balsamic vinegar
  1. Put the kale, carrots, broth and salt in Instant Pot. Close the vent. Set timer for 5 minutes. When the timer goes off, release the steam from the vent valve. I use a chopstick or skewer to keep my hand away from the steam.
  2. While the kale is cooking, add butter to a cold flat saute’ pan. Turn heat to medium. After the butter melts, watch closely for browning. As it turns a deep golden brown and begins to bubble, turn heat to low and add vinegar. Stir continuously until combined.
  3. Drizzle brown butter reduction over kale. Toss gently. Serve.