Hearty Braised Greens with Garlic and Chorizo

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Serves 4 to 6

Cooking Time 5 to 6 hours on Low or 3 to 4 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Using the slow cooker to prepare our hearty greens was a no-brainer—after all, a long cooking time helps to turn kale and collard greens meltingly tender and tempers their assertive flavor. Braising the greens with chorizo and garlic gave these simple greens a meaty, spicy kick.

2	pounds kale or collard greens, stemmed and sliced into 1-inch-wide strips
8	ounces chorizo sausage, halved and sliced ½ inch thick
½	cup water
2	tablespoons minced garlic
	Salt and pepper

1. Combine kale, chorizo, water, and garlic in slow cooker. Cover and cook until kale is tender, 5 to 6 hours on low or 3 to 4 hours on high.

2. Season with salt and pepper to taste. Serve. (Braised greens can be held on warm or low setting for up to 2 hours.)