Kale 2 16 ounce packages of frozen kale 1 packet of Goya ham concentrate (does not contain meat however it does contain MSG) 1 tsp. of Better Than Bouillon vegetable base or 1 vegetable bouillion cube 1 tsp. of red pepper flakes 1 T. of granulated onion 1 T. of granulated garlic 1 cup of water Add all ingredients to pressure cooker. Set cooker for 40 min. When kale is done taste and add more seasonings if necessary. Remove greens from pressure cooker and set aside. Chicken Fried Artichokes 1 can of artichoke heart drained ½ cup of cornmeal ½ cup of all purpose flour or white spelt 1 T. of granulated garlic 1 tsp. of granulated onion 1 tsp. of salt 1 tsp of pepper Louisiana hot sauce oil for frying Heat about a ¼ inch of oil in a fry pan to medium heat. In a bag combine seasonings and flour. Sprinkle artichokes with Louisiana hot sauce. Carefully add artichokes to flour mixture cover well. Cook artichokes until crust is golden brown. Risotto 2 tablespoons butter 1 tablespoon olive oil ⅓ cup finely minced onion 1½ cups arborio rice 3½-4 cups vegetable stock or a tsp of Better Than Bouillon and 3½ cup of water 1¼ cups of grated parmesan