Crockpot Kale or Cabbage
A simple way to make easy and tasty greens any day.
Spring is officially here and cookout, graduation, and send-off celebration season is around the corner. Salads are good, but nothing goes with barbequed or smoked meat like slow-cooked cabbage, kale, collard greens, or a delicious mix of your favorite leafy greens.
I recently had a scrumptious plate of cabbage and collards that inspired me to make a pot, but the time it would take to make a traditional pot of cabbage or greens — gave me pause.
I love greens, but prepping and cooking them can be labor-intensive. But being the clever cook that I am, I found an easy way to get that deep, slow-cooked flavor with minimal effort. You can take your pre-packaged or freshly chopped cabbage or greens wash, and throw them in your favorite slow-cooking pot and as they say on the infomercials, “set it and forget it”.
I discovered this super simple way to make tasty, hearty green veggies one day after work without a lot of prep. It’s simple — cook your freshly washed and cut kale, cabbage, or even collard greens in a crockpot. I know I’m not the first person to discover this trick, but it’s a game-changer for me.
I love greens, but prepping and cooking them can be labor-intensive. Now you literally can chop, wash, and throw them in your favorite slow-cooking pot.
The key for me is to pre-heat the crockpot on high and add oil and your aromatic veggies like onions, and garlic. Then, add your greens in two layers lightly seasoning in between. Finally, add a little water or broth and let them slowly cook down.
Now I don’t normally add meat, but there are plenty of recipes that use butter and bacon if you prefer. My Gam use to add ham to her cabbage and smoked meat to her greens. I actually prefer my greens clean unless it’s a holiday.
As I’ve said before, although I’ve taught cooking lessons, I’m not a professional chef or recipe tester. Click the link for the original recipe and YouTube tutorial from Making Cooking Simple Again! Here is the modified recipe:
Before you start — please note that I used a Crockpot, but this recipe can be used with an Instapot or any electric slow cooker.