Instant Pot Garlicky Kale and Parsnips with Soft-Cooked Eggs and Pickled Onions
By America's Test KitchenPublished on May 18, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
If you can't find ground dried Aleppo pepper, you can substitute ½ teaspoon paprika and ¼ teaspoon finely chopped red pepper flakes. If cooking the eggs for 2½ minutes in step 3, we recommend using a kitchen timer to track the cook time once the Instant Pot has reached pressure. Serve with crusty bread or Garlic Toasts.
Instructions
- Cut parsnips into 2-inch lengths. Leave thin pieces whole, halve medium pieces lengthwise, and quarter thick pieces lengthwise. Using highest sauté function, cook oil and garlic in Instant Pot until fragrant, about 1 minute. Stir in half of kale and cook until slightly wilted, about 1 minute. Add remaining kale and repeat. Stir in broth and salt, then add parsnips. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Season kale and parsnips with salt and pepper to taste. Transfer to bowl and cover to keep warm. Discard cooking liquid in pot.
- Arrange trivet included with Instant Pot in base of now-empty insert and add 1 cup water. Using highest sauté function, bring water to boil. Set eggs on trivet. Lock lid in place and close pressure release valve. Select high pressure cook function and set cook time for 3 minutes. Cook eggs for 2½ minutes (fully set whites with runny yolks) or 3 minutes (fully set whites with fudgy yolks). Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using tongs, transfer eggs to separate bowl and place under cold running water for 30 seconds. Drain and peel eggs.
- Divide kale and parsnips among individual serving bowls. Top with pickled onions, yogurt sauce, and eggs. Sprinkle with Aleppo pepper and drizzle with extra oil. Serve.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We love kale for its savory heartiness. However, its fibrous texture means it needs lengthy cooking or a briefer but laborious two-step cooking process (usually blanching in boiling water and then finishing in a skillet). In the Instant Pot it just needed to be briefly wilted before going under pressure until tender. We added some sweet parsnips to offset the mild, appealing bitterness of the kale. To tie everything together we added easy-peel soft-cooked eggs for their oozy yolks and topped it all off with some sweet-sour pickled onions.
Before You Begin
If you can't find ground dried Aleppo pepper, you can substitute ½ teaspoon paprika and ¼ teaspoon finely chopped red pepper flakes. If cooking the eggs for 2½ minutes in step 3, we recommend using a kitchen timer to track the cook time once the Instant Pot has reached pressure. Serve with crusty bread or Garlic Toasts.
Instructions
- Cut parsnips into 2-inch lengths. Leave thin pieces whole, halve medium pieces lengthwise, and quarter thick pieces lengthwise. Using highest sauté function, cook oil and garlic in Instant Pot until fragrant, about 1 minute. Stir in half of kale and cook until slightly wilted, about 1 minute. Add remaining kale and repeat. Stir in broth and salt, then add parsnips. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Season kale and parsnips with salt and pepper to taste. Transfer to bowl and cover to keep warm. Discard cooking liquid in pot.
- Arrange trivet included with Instant Pot in base of now-empty insert and add 1 cup water. Using highest sauté function, bring water to boil. Set eggs on trivet. Lock lid in place and close pressure release valve. Select high pressure cook function and set cook time for 3 minutes. Cook eggs for 2½ minutes (fully set whites with runny yolks) or 3 minutes (fully set whites with fudgy yolks). Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using tongs, transfer eggs to separate bowl and place under cold running water for 30 seconds. Drain and peel eggs.
- Divide kale and parsnips among individual serving bowls. Top with pickled onions, yogurt sauce, and eggs. Sprinkle with Aleppo pepper and drizzle with extra oil. Serve.
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