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November 5, 2017
Curried Crockpot Collards and Kale
A Note from the Farmer's Wife
Photo by Marta Reis on Unsplash
I am always looking for new flavors to incorporate with bitter greens, making them more interesting and easy to consume. If bunches of greens are accumulating in your fridge, try this recipe. It reheats easily if you want to double the recipe for leftovers during the week.
Ingredients:
  • 1 bunch of hardy greens: 1/2 bunch of collards and 1/2 bunch kale - or any greens can be used - judge cooking time by the toughness of the greens used.
  • 1/4 cup olive oil or ghee
  • 1TBS curry powder
  • 2 tsp garam masala (optional but fantastic)
  • 2-4 cloves garlic crushed
  • 1-2 tsp grated fresh ginger (optional, may substitute 1/2 tsp dry ginger)
  • salt and pepper to taste
  • 1 can (16 oz) crushed or diced tomatoes (season if salt free) - or 4-5 fresh tomatoes, dicedOptional: 1/2 cup, more or less, cubed cheese such as sharp cheddar, Swiss or feta.

Chop greens into bite sized pieces, removing the tough center ribs from each leaf. Season with a little salt and a splash of olive oil and massage to help break down the toughness - this is an optional step if you are in a hurry. Dump tomatoes in bottom of crock and place greens on top. Cover and set on high.
Place a medium skillet on medium heat with oil and/or ghee - grass-fed ghee is marvelous in this recipe. When sizzling add spices, garlic, ginger and saute quickly to coat everything in the oil. Cook for a minute or two, keeping a careful eye so the garlic does not burn. Remove from heat and quickly scrape contents on top of greens in crock. Leave pan with some oil and spice remnants for later use.
If time permits, turn crackpot to low and let simmer until everything is cooked down, tender and saucey. You may need to add a little boiling water during cooking time if the tomatoes aren’t super juicy. Keep an eye on it so the greens do not burn. 3 hours is usually adequate, but you could make this dish faster on the stove top, using more water and monitoring more carefully.
If including cheese: just before serving reheat the skillet containing the remnants of the oil and spices on medium high. Toss cubes of cheese into skillet and quickly work with your spatula to coat with the fragrant oil. The softer the cheese the more it will melt. I like to use a cold, hard cheese so it doesn’t completely melt before I can get it out of the pan. If it does, don’t worry, it is still fantastic. This step takes less than a minute. Quickly toss coated cheese onto greens and give one or two big stirs.
This is practically a meal in itself, but makes a great side to lamb or beef stew.
Let me know how you like it!
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