Slow-Cooker Greens 12.000

Renee Comet/Styled by Lisa Cherkasky for The Washington Post

Mar 19, 2008

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.


Servings: 12
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.

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Recipe Source

From Chef on Call columnist David Hagedorn.

Tested by David Hagedorn.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.