This roasted kale dish was derived from one of my preferred ways to cook broccoli and cauliflower, which involves roasting at high heat with the robust taste of chili powder. Kale has an outrageously spicy flavor and distinct crispy texture as a result.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 90 fluid ounces |
Ingredients
- 5 cups water
- 1 (750 milliliter) bottle cake-flavored vodka
- 1 ½ pounds fresh pineapple spears
- 2 cups white sugar
Instructions
- Combine water, vodka, pineapple, and sugar in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 40 minutes.
- Remove pineapple from the pot. Blend until smooth and pour it back in. Stir once. Pour moonshine into sterilized bottles and store in a dark place. Chill before serving.
- Because of the alcohol, make sure your pressure cooker is not near an open flame.
- You must use the natural, not quick-release, method.