* Exported from MasterCook *
Slow Cooker Asian Greens
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan
WW
Amount Measure Ingredient -- Preparation Method
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1 bunch greens -- mix-and-match collards, kale, turnip greens, beet greens and Swiss chard
1 garlic clove -- minced
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1 tablespoon sesame oil -- or chili sesame oil
The night before: wash and cut the greens. Combine with the garlic and
ginger and store in an airtight container in the fridge.
In the morning: oil the crock of your slow cooker. Add the greens, garlic,
ginger, soy sauce, and vinegar. Cook on Low for 6 to 8 hours. Drizzle each
serving with sesame oil, or use chili for more of a kick.
Yield: 6 servings
Prep time: 10 mins
Cooking time: 6 to 8 hours
AuthorNote: greens are the perfect veggie to eat in the winter. Some
people can't deal with the bitterness, and the Asian flavors really help
mask it. Getting my other half to eat them was a true feat, one that could
have only been done with soy sauce and sesame oil. Mix and match different
kinds if greens, such as collards, kale, turnip greens, beet greens. and
Swiss chard, to find your perfect blend.
Many kinds of greens, such as collards, actually get sweeter after they go
through a frost.
Cuisine:
"Asian"
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 25 Calories; 2g Fat (78.4% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 174mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
NOTES : Cooker: 4 quarts
Timer: LOW for 6 to 8 hours
Nutr. Assoc. : 0 0 0 0 0 0
