Slow Cooker Asian Greens

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.


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