By now, it’s no secret I love my hand blender. (What? You mean you didn’t know?) However, I must admit to being quite intimidated by some of the other appliances loafing around my kitchen. For instance? How about the Super Scary Slow Cooker!
*Cue the Twilight Zone music to play in the background*
But everyone knows that the only way to get over a fear is to face it head-on. So, one dark and cold morning, I put on a brave face (CCK-warrior face!) and pulled out that slow cooker. For my first battle with the slow cooker, I tried my hand at a southern staple: collard greens. And I discovered the slow cooker’s not so scary after all!
A delicious southern-comfort meal: Collards, roasted red peppers, an apple, seitan with ketchup, and wheatberry pilaf. On another occasion, I enjoyed my collards with chickpeas:
Collards à la CCK
- A 1lb bag of chopped collards (such as Glorybrand)
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 cup broth (I use Imagine No-Chick’n Broth)
- 1-2 tablespoons apple cider vinegar
- up to 1 teaspoon salt, or to taste
Turn the slow cooker onto high power and put in the chopped onion, salt, garlic, and a little broth or oil. After about 10 minutes, stuff the collards into the crock pot, and change the setting to low. Leave on for 6 hours, stirring every few hours. Turn off the crock pot and add the vinegar. Stir again. Enjoy your victory over the slow cooker. Muahahahaha!