This is mostly going here for my mother, since she’s always asking how I make this and I’m usually the kind of cook who just throws things in the pot till it looks right. Look Ma! I measured!
These kale greens are prepared much like southern style collard greens, except this version is savory, healthier, and vegan. It’s also incredibly easy.
Those are the things you’ll need. Plus salt pepper and garlic. You may not need the lemon.
Wash your kale, remove the stems, and tear the leaves up into smaller pieces. If any of your leaves are especially large, you might want to remove the center vein.
Cut up one medium onion. I used sweet yellow.
Put both in the crock pot, and cover with 2 cups of chicken broth. (or, no-chicken broth, which is what I’m using) and about 1/4 cup balsamic vinegar. If your kale is not as young as mine, you may want to add a little more vinegar. This is for sweetness, as older kale can be bitter.
Add about 1 tsp sea salt and a healthy dose of fresh ground pepper and garlic to taste. (you might want to add more salt later, but it’s best to let it cook a bit before you decide. Some broths are saltier than others)
Cook on the low setting for at least 6 hours.