Sautéed Kale; Green Beans With Shallots And Pine Nuts; Acorn Squash With Melted Red Onion And Sage - Cuisinart CPC-800 Serie Manual Del Usuario

Sautéed Kale
This simple side dish is a tasty way to get
greens on your plate any night of the week.
Makes about 3 cups
1 tablespoon olive oil
1 garlic clove, crushed
¼ teaspoon kosher salt
Pinch crushed red pepper
8 ounces (10 packed cups) kale, hard
stems removed and discarded, leaves
and tender stems roughly chopped
½ cup low-sodium chicken broth
1. Put the olive oil in the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
Add the garlic clove and simmer slightly until
barely golden. Stir in the salt and crushed red
pepper.
2. Once the garlic is golden, stir in the kale to
evenly coat with oil and add the broth. Secure
the lid and select High Pressure.
Set the time for 2 minutes. When the audible
beep sounds, use Quick Pressure Release.
3. Once the pressure is completely released, the
red indicator will drop.
4. Remove lid. Taste and adjust seasoning
as desired.
Nutritional information per serving
(based on ½ cup serving):
Calories 98 (53% from fat) • carb. 9g • pro. 4g
fat 6g • sat. fat 1g • chol. 3mg • sod. 291mg
calc. 124mg • fiber 2g
Green Beans with Shallots
and Pine Nuts
This side dish is elegant enough for a dinner
party, yet simple enough to make every day.
Makes about 8 cups
½ cup pine nuts
2 tablespoons unsalted butter
1 large shallot (about 3 ounces), peeled
and thinly sliced
¾ teaspoon kosher salt
24 ounces green beans, trimmed
2 tablespoons fresh lemon juice
1 cup water
1. Put the pine nuts into the cooking pot of the
Cuisinart Pressure Cooker and select Brown.
®
Stir over the heat for about 5 minutes, until the
nuts are slightly toasted.
2. Add the butter to the pot with the shallots to
slightly sauté and soften.
3. Sprinkle with salt before adding the green
beans, lemon juice and water. Secure the
lid and select High Pressure. Set the time
for 1 minute. When the audible beep sounds,
use Quick Pressure Release. Once pressure is
completely released, the red indicator
will drop.
4. Remove lid and stir together, taste and adjust
seasoning as desired.
Nutritional information per serving (½ cup):
Calories 64 (73% from fat) • carb. 4g • pro. 2g
fat 5g • sat. fat 1g • chol. 4mg • sod. 151 mg
calc. 17mg • fiber 1g
Acorn Squash with Melted
Red Onion and Sage
A hearty winter side dish.
Makes about 4 cups
2 teaspoons olive oil
1 medium acorn squash, seeded
and cut into wedges
1 medium red onion (about 8 to 9
ounces), cut into wedges
2 teaspoons pure maple syrup
½ teaspoon kosher salt
½ cup chicken stock
1 teaspoon fresh sage leaves,
thinly sliced
1. Put the olive oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Brown.
®
Once the oil is hot and shimmers across the
pan, add the squash wedges in a single layer
(this will take 2 batches). Cook until golden,
about 2 minutes per side. Repeat with second
batch and then remove and reserve.
2. Add the onion wedges to the pot and cook
until golden, again about 2 minutes per side.
Once golden, stir in the maple syrup, salt, and
chicken stock. Add the squash back to the
pot, secure the lid and select High Pressure.
Set the time to 3 minutes. When the audible
beep sounds, use Quick Pressure Release.
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