Greens are the perfect veggie to eat in the winter. Some people can’t deal with the bitterness. Getting my other half to eat them was a true feat. One that could have only been done with soy sauce and sesame oil.
It takes a little work to clean up a bunch of greens but you can also buy pre-washed cut greens at most groceries. At whole foods you can buy each kind separately packaged or all mixed together.
Slow Cooker Asian Greens ( *gluten-free)
Use a 1 – 2 quart slow cooker for this one – ( or multiply recipe and use larger one)
Prep time: 10 minutes
Cooking Time: 6 – 8 hours
- 1 bunch greens of your choice (or mix and match: collards, kale, turnip greens, beet greens, etc.)
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 Tb soy sauce (* gluten free people make sure you have gluten-free soy sauce or add some salt instead)
- 1 tsp rice wine vinegar (you can substitute white vinegar if you don’t have any)
- 1/4 to 1/2 cup water (if cooking all day)
- sesame oil or chili sesame oil to taste
The night before: Wash and cut up the greens. Mince the garlic and grate the ginger.
In the morning: Put everything except the sesame oil in the slow cooker and cook on low for 8 hours. (Or on high for 4 hours.)
Top with sesame oil. Use chili oil for more of a kick.