Cuisinart CPC-900 User Manual - Page 22
Sautéed Kale, Braised Collards, White Bean Dip
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Sautéed Kale Having a side dish be cooked in 2 minutes is a small miracle. Here we prove that it is possible! Makes about 3 cups 1 tablespoon olive oil 1 garlic clove, smashed ¼ teaspoon kosher salt, divided 1 bunch curly kale, stems removed and roughly chopped (about 8 to 10 cups, chopped) ½ cup chicken broth, low sodium Pinch crushed red pepper 1. Put the olive oil into the cooking pot of the Cuisinart® Multicooker. 2. Select Sauté/Brown. Set the temperature to Low and press Start. 3. Once the unit is preheated and the oil is hot, add the garlic and a pinch of the salt. Sauté until fragrant and softened. 4. Stir in the kale, broth, remaining salt, and the crushed red pepper. Stir to combine. Press Stop. 5. Secure the lid and select Custom. Set the pressure to High, the time for 2 minutes, and press Start. 6. Once the tone sounds, press Stop and then press the Steam Release button to quickly release pressure. 7. When the pressure is completely released, carefully open the lid and transfer to a serving bowl. Taste and adjust seasoning as desired. Nutritional information per serving (½ cup): Calories 180 (36% from fat) • carb. 21g • pro. 8g fat 7g • sat. fat 2g • chol. 34mg • sod. 575mg calc. 56mg • fiber 4g "Braised" Collards A standard side for most Southern barbecues, the Cuisinart® Multicooker seals in the flavor in very little time. Makes about 4 cups 2 slices thick-cut bacon (extra smoky in flavor, if possible), chopped 1 shallot, thinly sliced 1 head collard greens, thick stems removed and sliced (about 8 cups, sliced) Pinch kosher salt 2 tablespoons cider vinegar ¾ cup chicken broth, low sodium 1. Select Sauté/Brown, set the temperature to High, and press Start. 2. Once the unit is preheated, add the bacon to the cooking pot of the Cuisinart® Multicooker. Brown the bacon until it is crispy. Once the bacon is nicely cooked, add the shallot and sauté until softened, about 2 minutes. 3. Add the collards, salt, and vinegar. Stir to combine. Press Stop. 4. Secure the lid and select Custom. Set the pressure to High, the time for 6 minutes, and press Start. 5. When the tone sounds, press the Steam Release button to quickly release pressure. 6. Once the pressure is completely released, carefully open the lid and transfer to a serving bowl. Taste and adjust seasoning as desired. Nutritional information per serving (½ cup): Calories 47 (63% from fat) • carb. 2g • pro. 2g fat 3g • sat. fat 1g • chol. 5mg • sod. 141mg calc. 53mg • fiber 1g White Bean Dip The instructions are for soaked beans, which makes for a slightly creamier dip. If times does not permit to soak the beans, the beauty of a multicooker is that they can cook without soaking. The cooking time will need to be adjusted to 10 minutes. Makes about 3½ cups ½ pound white beans, preferably a softer variety like Great Northern, dried and preferably soaked overnight 8 cups water 1 teaspoon fresh rosemary 1 garlic clove, crushed ½ teaspoon grated lemon zest 1 tablespoon fresh lemon juice 2 tablespoons olive oil ¾ cup water Pinch crushed red pepper ½ teaspoon kosher salt 1. Drain and rinse the soaked beans. Put the beans and the water into the cooking pot of the Cuisinart® Multicooker. Secure the lid. 2. Select Beans. Set the time for 4 minutes, and press Start. 3. Once the tone sounds, allow the pressure to release naturally for 10 minutes, and then 22
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