Zarza rizada en Olla Express (Cocina Lenta)

Ingredientes

• 1 pound kale, destemmed + roughly chopped
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon red chili flakes ((or double for spicier kale))
• 1 cup vegetable broth

Preparación

1. 1

   --- Instant Pot Directions: ---

2. 2

   Rinse kale and set aside.

3. 3

   Add olive oil to the Instant Pot. Press the sauté button. Leave the adjustable temperature setting at normal.Add onion, salt, garlic powder, and chili flakes to the pot. Cook, stirring occasionally, until the onions are tender.

4. 4

   Press the cancel button on your Instant Pot (to turn off the sauté function). Press slow cook button until the temperature setting reads less.Add the kale and broth. Cover the Instant Pot with a glass lid. Adjust the timer to 3 hours using the - and + buttons.

5. 5

   After 3 hours, stir the kale. If your kale isn't as tender as you like it, continue slow cooking for another 30 minutes.Serve warm.

6. 6

   Make Ahead + Leftovers: Store in the fridge and use within 3-4 days.Freeze: Portion into small airtight containers (like freezer bags) and freeze for up to 1 year.

7. 7

   --- Slow Cooker Directions: ---

8. 8

   Rinse kale and set aside.

9. 9

   Heat oil in a pan over medium heat. Add onion, salt, garlic powder, and chili flakes to the pot. Cook, stirring occasionally, until the onions are tender.

10. 10

    Add the onions to a slow cooker basin. Add kale and broth. Cook on low for about 3 hours.Serve warm.

11. 11

    Make Ahead + Leftovers: Store in the fridge and use within 3-4 days.Freeze: Portion into small airtight containers (like freezer bags) and freeze for up to 1 year.