Slow-Cooker Braised Kale With Garlic and Chorizo
By Ashley MoorePublished on October 16, 2019
Time
5 to 6 hours on low or 3 to 4 hours on high
Yield
Serves 4 to 6
Slow cooker size
5 to 7 quarts
Ingredients
8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ½ inch thick2 garlic cloves, minced1 tablespoon extra-virgin olive oil 1½ cups chicken broth Salt and pepper 2 pounds kale, stemmed and cut inch 1-inch pieces
Instructions
- Lightly coat slow cooker with vegetable oil spray. Microwave chorizo, garlic, and oil in bowl, stirring occasionally, until fragrant, about 1 minute; transfer to prepared slow cooker. Stir in broth and ¼ teaspoon salt.
- Microwave half of kale in covered bowl until slightly wilted, about 5 minutes; transfer to slow cooker. Stir in remaining kale, cover, and cook until kale is tender, 7 to 8 hours on low or 4 to 5 hours on high. Season with salt and pepper to taste. Serve. (Kale can be held on warm or low setting for up to 2 hours.)
Time
5 to 6 hours on low or 3 to 4 hours on highYield
Serves 4 to 6Slow cooker size
5 to 7 quartsIngredients
Ingredients
Ingredients
Why This Recipe Works
A long cooking time helps to turn kale meltingly tender and tempers its assertive flavor. With the texture right where we wanted it, all we had to do was come up with a few flavorful ingredients to add to the pot. We liked a simple combination of chorizo and garlic, which gave these simple greens a meaty, spicy kick.
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