Keto Braised Eggplant and Kale
Keto Braised Eggplant and Kale
Ingredients
- 1 Tbsp olive oil
- 4 cups crude kale, cleaved
- 2 cups eggplant, diced
- 1 cup broccoli florets
- 1 plum tomato, diced
- 1 green onion, chopped.
- 4 cloves garlic, minced.
- 1 cup water
- 2 tsp dried herb flavoring.
- Salt and pepper to taste
Instructions
- Slice the eggplant and salt it; put in a colander for 2 hours that the astringent juices can deplete.
- Heat the oil in a griddle and sauté green onion and garlic until delicate.
- Add kale, eggplants, and broccoli; sauté, blending, for 2 minutes more.
- Transfer the mixture to your Instant Pot; include water, tomato, dried herbs, salt and pepper to taste.
- Stir well and cover the top. Cook on HIGH for 4 hours.
- Serve hot.
Nutrition
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