Subj : Crockpot N.Y. Times - 44
To   : All
From : Dave Drum
Date : Mon Apr 01 2024 17:53:01

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Creamy Kale w/Fontina & Bread Crumbs
Categories: Greens, Cheese, Breads, Herbs
     Yield: 8 servings

 3 1/2 lb Kale; stemmed, leaves rough
          - chopped or torn in bite
          - size pieces
   3/4 c  Olive oil
     1 ts Kosher salt; more for
          - seasoning
     1 tb Balsamic vinegar
     3 tb Unsalted butter
     1 c  Panko-style bread crumbs
          Black pepper; for seasoning
     1    Lemon; juice & fine grated
          - zest
     8 oz Cream cheese; room temp
     8 oz Fontina; grated

 Add the kale to a 6 to 8 quart slow cooker in 3 batches:
 Season each batch with about a third of the olive oil,
 salt and vinegar, and vigorously massage into the kale
 with your hands. This will soften and tenderize the
 kale, causing it to shrink and fit in the slow cooker.
 Cook the kale until it's very tender, 3 to 4 hours on
 low, stirring once or twice to ensure even cooking. (The
 greens will hold well on warm for up to 2 more hours.)

 Meanwhile, make the bread crumbs: Melt the butter in a
 small skillet over medium-high heat. Add the panko,
 season with a pinch of salt and more generously with
 pepper, and cook, stirring constantly, until the bread
 crumbs are a deep golden-brown, about 3 minutes. Stir in
 the lemon zest and remove from the heat.

 Using a spoon, break up the cream cheese, and drop the
 pieces into the slow cooker with the kale. (The slow
 cooker should be on low or warm.) Stir well until the
 cream cheese has melted into the kale. Add the fontina
 and the lemon juice, stir, then cover the slow cooker
 and let the cheese melt, about 1 minute. Stir to evenly
 combine. Scoop the kale mixture out onto a shallow
 serving bowl or plate. Evenly spoon the bread crumbs on
 top to serve.

 STOVETOP METHOD

 Add the kale to a large Dutch oven in 3 batches: Season
 each batch with about a third of the olive oil, salt and
 vinegar, and vigorously massage them into the kale with
 your hands. This will soften and tenderize the kale,
 causing it to shrink and allowing it to easily fit into
 the pot. Cover the pot and cook on low to medium-low,
 stirring every 10 minutes, until the kale is very
 tender, about 30 minutes. Adjust the heat to low if you
 feel the kale is browning or sizzling rather than gently
 braising.

 Meanwhile, make the bread crumbs: Melt the butter in a
 small skillet over medium-high heat. Add the panko,
 season with a pinch of salt and more generously with
 pepper, and cook, stirring constantly, until the bread
 crumbs are a deep golden-brown, about 3 minutes. Stir in
 the lemon zest and remove from the heat.

 Using a spoon, break up the cream cheese, and drop the
 pieces into the slow cooker with the kale, over low
 heat. Stir until the cream cheese has melted into the
 kale. Add the fontina and the lemon juice, stir, then
 cover the pot and let the cheese melt, about 1 minute.
 Stir to evenly combine. Scoop the kale mixture out onto
 a shallow serving bowl or plate. Evenly spoon the bread
 crumbs over the top to serve.

 By: Sarah DiGregorio

 Yield: 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Bean thread noodles are low carb but make lousy spaghetti.
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