Hearty Braised Greens with Coconut and Curry
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: For braised greens with an exotic flavor profile, we added curry powder and fresh
ginger. Coconut milk, plus chicken broth, gave us a velvety sauce with savory depth.
|
1 |
cup chopped onion |
|
1 |
tablespoon vegetable oil |
|
1 |
tablespoon minced garlic |
|
1 |
tablespoon grated ginger |
|
1 |
tablespoon curry powder |
|
2 |
pounds kale or collard greens, stemmed and sliced into 1-inch-wide strips |
|
½ |
cup chicken broth |
|
1 |
cup canned coconut milk |
|
1 |
tablespoon lime juice |
|
|
Salt and pepper |
1. Microwave onion, oil, garlic, ginger, and curry powder in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in kale and broth. Cover and cook until kale is tender, 5 to 6 hours on low or 3 to 4 hours on high.
2. Microwave coconut milk in bowl until hot, about 2 minutes; stir into kale with lime juice. Season with salt, pepper, and extra lime juice to taste. Serve. (Braised greens can be held on warm or low setting for up to 2 hours.)