Crock Pot Southern Style Greens
Living in the South, I have learned that I can no longer assume that my vegetables are vegetarian. It seems like every restaurant I go to uses delicious savory meats like bacon, sausage or ham to season our side dishes. I always like bacon on a side salad without any complaints, so I’m definitely open to experimenting. Plus– what a great way to get my boys to eat new vegetables! Adding a little bit of a familiar flavor to a foreign one definitely eases the introduction.
This week, I decided to try kale. I’ve always heard the redeeming qualities of this blueish-greenish rough leafy vegetable, but had never tried to cook it. The simplest instruction I could find included removing the hard center vein and then slicing, sauteing and serving with garlic and olive oil. That seemed easy enough, but I really wanted to see how I could prepare kale in the crock pot instead.
I’ve heard about soups containing kale, usually with a white bean and some sort of sausage or just a vegetable medley that included kale instead of something like cabbage. But in this beautiful summer heat, I didn’t really want to sit down to a hot bowl of broth.
So, I decided to prepare a soft, tasty side dish with my kale, using the Southern inspiration of including meat in my vegetables. I found out that the steam of the crock pot really breaks down the toughness of the kale without removing any of its natural sweetness. While I intended for this dish to be an accompaniment, I actually think it would be great served like a stir fry over rice or noodles without the need for any additional sauce. Enjoy!
1 large bunch of kale. hard center vein removed, leaves sliced into strips
6 strips of bacon, cooked and crumbled
1/4 c. water
1/2 medium onion, sliced thin Read more
Crock Pot Mozzarella Dip
Summer is a great time for backyard BBQs, gathering with friends and family and enjoying lots of tasty treats. Here is a great recipe that is quick and easy to make, but everyone loves to enjoy! Serve this in the crock pot so that it stays hot and creamy. Accompany this spicy crowd-pleaser with crackers, pull-apart bread or just some cool, crisp veggies. Enjoy!
1 lb. mozzarella cheese, cubed
1 c. mayonnaise
1/2 medium onion, chopped
2 cloves garlic, chopped
1/2 t. paprika
2 t. Worcestershire sauce
1 4-oz. can chopped green chiles (NOT DRAINED)
Coat crock pot in non-stick spray. Combine all ingredients in separate bowl, mix well. Pour into crock pot and cook on low for 2-3 hours. Serve hot.
Looking for some more flare?? Try adding 1/2 c. crisp bacon bits or a few shakes of Tabasco to add more flavor to this cheesy appetizer.
Crock Pot Fish Chowder
-
Recommended
