Italian Greens and Eggs


  • 1 cup thinly sliced onion
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup Water
  • 1 package frozen chopped kale
  • 1 red bell pepper
  • 4 large eggs
  • 4 oz grated parmesan cheese
  • 1 tsp ground nutmeg
  • cooked rice or bread
  • In the Instant Pot, combine the onion, salt, pepper, and water. Stir to combine.
  • Place the kale on top of the onion. Scatter the bell pepper on top of the kale. Do not stir. Place a trivet on top of the vegetables. Place the eggs (still in their shells) on top of the trivet.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then quick-release any remaining pressure.
  • Meanwhile, fill a large bowl with ice cubes and water. Remove the eggs and place in the ice bath. Allow to cool for 5 minutes.
  • Add the Parmesan cheese and nutmeg to the hot vegetables and stir until well blended.
  • Peel and slice the hard-cooked eggs and gently mix them into the vegetables. Serve with rice or bread.
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