My family loves the variety this casserole offers. It’s unlike anything else I’ve made.
Ingredients
1 tablespoon olive oil
1 package (14 ounces) smoked kielbasa or polish sausage, cut into 1/2-inch slices
1 small onion, chopped
1 cup chicken broth
1 cup apple cider or juice
1/4 teaspoon salt
1 package (16 ounces) frozen cut kale or frozen chopped spinach
1 cup quinoa, rinsed
1 medium apple, chopped
1/4 cup chopped pecans
1/4 cup dried cranberries
1 teaspoon dried sage leaves
Directions
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When the oil is hot, cook and stir sausage, adding onion after 5 minutes, until sausage is browned and onion is crisp-tender, about 10 minutes total. Remove and keep warm. Add broth, cider and salt to the pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
Stir in kale, quinoa and the sausage mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in remaining ingredients; cover and let stand 5 minutes.
