Slow-Cooker Greens

The Washington Post, March 19, 2008

• • Course: Side Dish
• • Features: Holiday, Slow Cooker (Easter)

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.

127 calories, 4g fat, 2g saturated fat, 10mg cholesterol, 645mg sodium, 21g carbohydrates, 1g dietary fiber, n/a sugar, 2g protein.