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Keto Braised Eggplant and Kale

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 82.93 kcal

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

Calories: 82.93kcalCarbohydrates: 7.88gProtein: 3.24gFat: 3.34g
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