Slow-Cooker Greens
The Washington Post, March 19, 2008
- Course: Side Dish
- Features: Holiday (Easter), Slow Cooker
Summary:
Now that you can buy greens cleaned and chopped in ready-to-go bags, the process is easy, especially in a slow cooker.
The greens can be made up to 2 days in advance; refrigerate in an airtight container. Reheat in the microwave.
12 servings
Ingredients:
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 1 chipotle chili pepper en adobo (1 pepper, coated in sauce)
- 2 tablespoons chopped garlic (2 medium cloves)
- 1 tablespoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 3 pounds chopped kale, rinsed well (about 12 cups)
Directions:
Combine the vinegar, honey, chipotle chili pepper, garlic, salt and butter and as much kale as will fit into a 6-quart slow cooker (not all of the kale will fit at the start). Cover and cook on low for 1 hour, then use tongs to turn the greens, creating as much available space as possible; add the remaining kale, cover and cook for 3 hours, stirring occasionally. Taste and adjust seasoning before serving; the greens will be dark and leafy.
Recipe Source:
From Chef on Call columnist David Hagedorn.
Tested by David Hagedorn for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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(Renee Comet/Styled by Lisa Cherkasky for The Washington Post)
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