Balanced in flavors and exploding with nutrients, this kindred trio is a knockout that teams nicely with a tender chicken or savory steak dish.
• Hands-On Time: 10 minutes
• Cook Time: 12 minutes
Serves 6
2 teaspoons apple cider vinegar
1 tablespoon pure maple syrup
1/2 teaspoon sea salt
Pinch cayenne pepper
Pinch ground nutmeg
1 bunch kale
2 tablespoons ghee
1 large kohlrabi, peeled and diced
3 medium carrots, peeled and sliced
3 cloves garlic, quartered
1 cup water
1 In a small bowl, whisk together vinegar, syrup, salt, cayenne pepper, and nutmeg. Set aside.
2 Remove spines from the middle of the kale leaves and discard. Chop kale.
3 Press the Sauté button on the Instant Pot®. Heat ghee and add kohlrabi and carrots. Stir-fry 3–4 minutes until vegetables start to get tender. Add garlic quarters and heat 1 additional minute.
4 Add water to the pot. Lock lid. Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any remaining pressure until float valve drops and then unlock lid.
5 Stir in kale and simmer 1–2 minutes until it wilts.
6 Use a slotted spoon to transfer the pot ingredients to a serving dish. Add vinegar mixture and toss to mix. Serve warm.