WHY THIS RECIPE WORKS A long cooking time helps to turn kale and other hearty greens meltingly tender, gentling their strong flavors, so taking advantage of the slow cooker seemed like a no-brainer. Spanish-style chorizo (the cured, smoked type of chorizo) and garlic brought a meaty, spicy kick to these simple greens and ensured things didn’t get too toned down, though. This would be delicious served as a bed for over-easy eggs, and it could also be served over rice for a light main course. You will need a 5-to 7-quart slow cooker for this recipe.
Serves 4 to 6
TOTAL TIME: 7 to 8 hours on low or 4 to 5 hours on high
INGREDIENTS
- 8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ½ inch thick
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1½ cups chicken broth
- Salt and pepper
- 2 pounds kale, stemmed and cut into 2-inch pieces
INSTRUCTIONS
- Lightly coat slow cooker with vegetable oil spray.
- Microwave chorizo, oil, and garlic in bowl, stirring occasionally, until fragrant, about 1 minute.
- Transfer to prepared slow cooker.
- Stir in broth and ¼ teaspoon salt.
- Microwave half of kale in covered bowl until slightly wilted, about 5 minutes, and transfer to slow cooker.
- Stir in remaining kale, cover, and cook until kale is tender, 7 to 8 hours on low or 4 to 5 hours on high.
- Season with salt and pepper to taste.
- Serve.
