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.


  1. Love this web site. Thanks so much.

    Beware however of the bagged salads and greens. Consumer Report tested and the results will surprise you.

    This article appeared in
    March 2010 Consumer Reports Magazine.

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