Dec 5 # 1 of 6
Kale With Caramelized Onions and Garlic
Ingredients
1 bunch kale, washed and torn (stems removed)
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
balsamic vinegar (optional)
Directions
1 Heat oil in large pan.
2 Add chopped onions and garlic.
3 Sautee until onions are clear and begin to carmelize.
4 Stir often.
5 Do not allow garlic to burn.
6 Add torn kale.
7 Toss with onions and garlic.
8 Cook until kale is wilted.
9 Sprinkle with a tiny bit of balsamic vinegar if desired.
Dec 5 # 3 of 6
That looks great, I too love greens as does the crew I work with now.
Here is a crock pot one, I do it in a roasting pn tightly covered in a low oven or my roaster oven.I have also done this with chard
Was posted by Olga D at Finer Kitchens--
Enjoy-
Nan
CROCKPOT COLLARD GREENS IN TOMATO SAUCE
Collards greens, which are popular in the South, are a particularly tasty member of the kale family. Unlike most vegetables, they are very tolerant of long, slow cooking. Serve with hot cornbread to soak up the tasty sauce.
2 slices bacon
2 onions, finely chopped
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. cracked black peppercorns
2 cups tomatoes, coarsely chopped, including juice
2 lbs. fresh collard greens, tough stems removed and chopped into 2 inch lengths (see tip)
Hot pepper sauce, optional
Red wine vinegar, optional
In skillet, cook bacon over medium heat, until crisp. Drain on paper towel and crumble. Set aside. Drain all but 1 Tbsp. fat from pan and reduced heat to medium.
Add onions to pan and cook, stirring, until softened. Add garlic, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes and bring to a boil.
Place greens in slow cooker stoneware. Add tomato mixture and stir to combine. Cover and cook on low for 6 hours or on high for 3 hours, until greens are tender. Serve with hot pepper sauce or a splash of vinegar, if desired. Top with crisp bacon. Serves 6 to 8.
TIPS: You’ll need 2 bunches of greens for this recipe.
Collards require a thorough washing before being cooked. Soak the trimmed greens in several changes of tepid water, agitating to remove grit. Then rinse thoroughly, in a colander, under cold running water.
Delicious & Dependable Slow Cooker Recipes
Dec 6 # 4 of 6
I've never tried them with tomatoes before. hmmm interesting. I may have to give that a try. Thanks.
Dec 6 # 5 of 6
truthfully, it seemed a bit strnage to me. but on several jobs we get any of those greens in pretty big boxes, so have them at least once a week and toss some in at least a couple of soups.
Had saved this one because it had good reviews and did it just for a change, it has been moved to the top of the list.
Nan