Not quite a soup but not just a pot of beans either, this vegan, gluten-free recipe lets your Instant Pot cook the star ingredient to creamy perfection.
1 bunch curly kale , stems chopped and leaves roughly torn into slightly larger than bite-size pieces3 cloves garlic, thinly sliced7 cups water, plus more as neededRed pepper flakes, to tasteSet your 6-quart multicooker to SAUTE and add the oil. Once the oil is shimmering, add the onions and kale stems and saute until the onions start to turn golden and the stems soften, 6 to 8 minutes, stirring occasionally.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
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