Skip wrote:How long do you pressure cook it for?
Is it always moist when you eat it or do you dry it out sometimes?
Not OP, but I have cooked kale a few different ways in the IP.
For a while I bought big bags of baby kale from Costco. I would throw huge handfuls into the IP, with .5-1 cup of water or so. Thing is, baby kale is not very thick/hearty, so it wilts very fast. I would set the timer for 0 minutes at low pressure, and as soon as it went off I would pressure release. So basically just let it come up to pressure, then instantly shut it off. It would still come out pretty wilted, but I really enjoyed it. I would just dump the huge clumps of kale on top of a bowl that had some combination of rice/quinoa/buckwheat/millet/black beans/cubed potatoes.
Now I have started buying bags of mixed frozen greens from whole foods. Kale, mustard greens, collard greens. Not only are these greens much heartier than baby kale, they are also frozen, so it takes a little longer. I also cook these a little different; I will put a cup of water in the IP, then put the trivet in and put 1.5-2 cups of the frozen greens and half a cup of water in a ceramic bowl, which I place on the trivet. 4 minutes at high pressure, instant release. Then I dump the bowl of greens onto the same type of "grain" bowl I mentioned above. I like this method better for a few reasons. For one, I enjoy the taste and texture of the mixed greens more, and also they are pre-cut, so it doesn't get as clumpy as the baby kale did.