[Kale. Creative Commons photo by foxrosser]
OK, so I have a confession: I did not make this. Dave made this dish on Sunday afternoon, while I sort of directed from a chair in the kitchen. Until yesterday, I wasn’t allowed to do anything, basically, besides rest. No sewing, no cooking, nothing. I couldn’t wait to get the OK to be a real girl again! Luckily, I have a wonderful mom and husband to help out. Dave isn’t that into cooking, but he did a great job on these greens! The recipe is adapted from the one for collards out of Fresh from the Vegetarian Slow Cooker by Robin Robertson.
This is a pretty loose recipe, and I definitely suggest having fun with it!
Crock Pot Greens
- 2T olive oil
- 1/2 red onion (or a leek, or any onion you like)
- 2-4 cloves of garlic
- 4c greens of your choice (I used half kale and half mustard greens)
- 1 handful of parsley (I bet other herbs would be great, too! Maybe basil or thyme?)
- 1 can black beans (or 1 can or 2 cups of your favorite beans)
- 2t herbes de Provence
- 1/4t white pepper
- 2T miso or broth paste dissolved in 1 c of water (or 1 c of your favorite broth)
Turn the crock pot on high, and add the garlic, onion, and oil. Stir it up well so the oil coats everything, then cover the pot and prep everything else while that stuff cooks a bit.
Chop up and wash the greens and drain and rinse the beans (you can do this all in one colander at once to save some time and water), then toss those into the crock pot. Add the rest of the ingredients, and give it all a good stir to coat everything in broth. Cook the greens on high. After one hour, turn them down to low and cook for two more hours.
Serve! Maybe with some mashed potatoes on the side?
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!