A recipe that tastes more decadent than it really is. And the slow cooker means you don’t have to pay attention while it cooks. Even people who say they don’t like greens like this dish. I have no idea where it came from.
2 bunches greens (about 1 3/4 pounds), cleaned, stems discarded 1/2 stick (4 tablespoons) unsalted butter 1 small onion, minced (about 1 cup) 2 cloves garlic, minced (about 2 teaspoons) 4 tablespoons all-purpose flour 1 1/2 cups milk 1/2 cup heavy whipping cream 1 cup homemade or store-bought low-sodium chicken stock 1/2 cup finely grated aged Romano or Parmesan cheese Kosher salt and freshly ground black pepper 1/4 teaspoon freshly grated nutmeg Pinch crushed red pepper 1/2 teaspoon freshly grated lemon zest
Cut greens into ribbons and place in the bowl of a large slow cooker.
Melt butter in a medium saucepan over medium heat. Add onions and cook, stirring occasionally, until almost tender, about 4 minutes. Add garlic and continue cooking until fully softened, about 2 minutes longer. Stir in flour and cook for 1 minute. Whisk in milk, heavy cream, and stock and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes. Stir in cheese, 1/2 teaspoon of salt, 1/2 teaspoon pepper, nutmeg, and crushed red pepper. Simmer for 1 minute and pour over kale.
Cover and cook on low setting for 2 hours, stirring occasionally and adding stock as necessary if the bottom threatens to burn. Stir in lemon zest and adjust seasoning before serving.