Ingredients

• 2 tablespoons olive oil
• 6 ounces turkey bacon , diced
• 1 onion , chopped
• 3 celerys ribs with leaves , chopped
• 0.5 teaspoons red pepper flakes , or to taste
• 4 cloves garlic , minced
• 1 pound kale , cut into 1-inch pieces
• 2 , 16 ounce
• 2 tablespoons balsamic vinegar
• 3 cubess chicken bouillon
• 1 tablespoon white sugar
• 1 teaspoon ground black pepper
• salt to taste
• 1 dash hot pepper sauce , or to taste

Instructions

1. 1 Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
2. 2 Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

Nutrition per serving