Recipe Details
Ingredients
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2tablespoonsolive oil
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6ouncesturkey bacon, diced
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1onion, chopped
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3celery ribs with leaves, chopped
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½teaspoonred pepper flakes, or to taste
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4clovesgarlic, minced
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1poundkale, cut into 1-inch pieces
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2(16 ounce) cartonschicken broth
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2tablespoonsbalsamic vinegar
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3cubes chicken bouillon
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1tablespoonwhite sugar
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1teaspoonground black pepper
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salt to taste
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1dashhot pepper sauce, or to taste
Cooking Directions
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Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
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Cover pressure cooker with lid and cook kale according to manufacturer’s instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.
Cook’s Notes:
Increase kale amount to 1 1/2 pounds or as much as will fit into your pressure cooker for this recipe, if desired.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories227 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 2g |
10% |
Cholesterol 19mg |
6% |
Sodium 2259mg |
98% |
Total Carbohydrate 26g |
9% |
Dietary Fiber 4g |
14% |
Total Sugars 9g |
|
Protein 9g |
|
Vitamin C 143mg |
715% |
Calcium 201mg |
15% |
Iron 3mg |
15% |
Potassium 744mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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