Place all of the ingredients (minus the spinach, chard and kale) into the inner pot of your electric pressure cooker and stir together.
Close the lid, lock and set the steam valve to sealing.
Hit the High Pressure or Beans button and cook on high for 1 hour. Once done, hit cancel and quick release.
While the beans cook wash and cut your chard and kale. Remove the tough inner rib and then cut into 2-inch pieces. Set aside until needed.
Unlock the lid and remove the bay leaves. Hit sauté and working in batches add in the greens. Once all of the greens have been added cook for 5-7 minutes or until the greens are tender and most of the liquid has absorbed, leaving behind a thick, creamy stew. Stir occasionally.
Taste for seasoning, adding more salt or pepper if needed.
Scoop into a shallow bowl, drizzle with a little more EVOO, sprinkle with chives and serve with a chunk of toasted bread.
Recipe Courtesy of Megan Mitchell
As seen on Food Network Kitchen HERE