Slow-Cooker Greens

By mirelsonp

The beans can be made up to 2 days in advance, refrigerate in an airtight container. Reheat in the microwave.

From Chef on Call columnist David Hagedorn

Ingredients

• 1/2 cup balsamic vinegar
• 1/2 cup honey
• 1 chipotle chili pepper en adobo (1 pepper, coated in sauce)
• 2 Tbsp choped garlic (2 medium cloves)
• 1 Tbsp salt
• 4 Tbsp (1/2 stick) unsalted butter
• 3 pounds chopped kale, rinsed well (about 12 cups)

Details

Servings 12

Preparation

Step 1

1. Combine the vinegar, honey, chipotle, garlic, salt and butter and as much kale as will fit into a 6-quart slow cooker (not all of the kale will fit at the start). Cover and cook on low for 1 hour, then use tongs to turn the greens, creating as much available space as possible; add the remaining kale, cover and cook for 3 hours, stirring occasionally. Taste and adjust seasoning before serving; the greens will be dark and leafy.