Best 8 Slow Cooked Garlicky Greens Recipes
**Discover a Culinary Symphony of Garlicky Greens: From Kale to Spinach, a Journey of Flavors**
Embark on a culinary adventure with our collection of slow-cooked garlicky greens recipes, a symphony of flavors that will tantalize your taste buds. From the earthy robustness of kale to the tender sweetness of spinach, each recipe unveils a unique harmony of textures and flavors. Whether you're a seasoned home cook or just starting your culinary journey, these recipes are crafted to guide you through the art of slow cooking, transforming simple greens into delectable dishes. Prepare to savor the aromatic embrace of garlic, the vibrant colors of fresh greens, and the comforting warmth of slow-cooked perfection.
1. **Slow-Cooked Garlicky Kale:** Experience the rustic charm of kale, infused with the aromatic trinity of garlic, olive oil, and a touch of red pepper flakes. This simple yet flavorful recipe showcases the natural goodness of kale, while the slow cooking process mellows its texture, creating a tender and satisfying side dish.
2. **Creamy Slow-Cooked Spinach:** Indulge in the velvety embrace of creamy spinach, enriched with the subtle tang of cream cheese and the aromatic depth of garlic. This comforting dish is perfect for a cozy dinner, served alongside grilled chicken or fish. The slow cooking process ensures that the spinach retains its vibrant green color and delicate flavor.
3. **Tuscan Slow-Cooked Greens:** Transport your taste buds to the heart of Tuscany with this medley of garlicky greens. Featuring a vibrant combination of kale, spinach, escarole, and Swiss chard, this recipe celebrates the diverse flavors of Italian greens. Slow-cooked in a flavorful broth infused with garlic, white beans, and Parmesan cheese, this dish is a symphony of textures and flavors.
4. **Slow-Cooked Garlicky Mustard Greens:** Embrace the bold and tangy flavors of mustard greens, slow-cooked with garlic, bacon, and a hint of apple cider vinegar. This Southern-inspired recipe is a delightful blend of sweet and savory, with a touch of spice from the mustard greens. Serve it alongside cornbread or mashed potatoes for a hearty and satisfying meal.
5. **Asian-Inspired Slow-Cooked Greens:** Discover the vibrant flavors of Asia with this garlicky greens recipe, featuring a medley of bok choy, gai lan, and baby spinach. Slow-cooked in a fragrant broth infused with garlic, ginger, soy sauce, and sesame oil, this dish is a harmonious balance of sweet, savory, and umami flavors.
GARLIC GREENS
Steps:
- Cook 1 sliced onion, 8 whole garlic cloves and 1/2 teaspoon smoked paprika in a large pot with 3 tablespoons olive oil, about 2 minutes. Add 1 bunch each chopped mustard greens and kale, 2 cups water and a pinch each of sugar and salt. Simmer, covered, until tender, about 15 minutes. Add hot sauce to taste.
Nutrition Facts : Calories 186 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 112 milligrams, Protein 3 grams, Sugar 2 grams
SLOW-COOKED GARLICKY GREENS
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Provided by Andrew Tarlow
Categories Bon Appétit Side Mustard Greens Chard Collard Greens Kale Garlic Chile Pepper Vegan Vegetarian Wheat/Gluten-Free Fall
Yield Serves 8
Number Of Ingredients 7
Steps:
- Working in batches, cook greens in a large pot of boiling heavily salted water until just barely wilted, about 2 minutes. Drain; let cool, then squeeze out excess water with your hands. Coarsely chop; set aside.
- Heat a clean large pot over medium. Cook garlic and 1/2 cup oil, smashing down on garlic with a wooden spoon, until golden and soft, about 4 minutes. Add chiles de árbol and cook 30 seconds to infuse the oil with chile. Reduce heat to medium-low; add reserved greens. Cook, tossing and stirring occasionally, until greens are deep green and tender, 20-30 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Transfer greens to a platter and drizzle with more oil.
SLOW COOKER COLLARD GREENS
Got this from a coworker who made these for the office holiday potluck. Collard greens are cooked all day with ham shanks and pickled jalapeno. Yum!
Provided by TROMTEZ
Categories Side Dish Vegetables Greens
Time 8h30m
Yield 16
Number Of Ingredients 7
Steps:
- Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil.
- As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 4.2 g, Cholesterol 19.3 mg, Fat 6.6 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 2.1 g, Sodium 81.9 mg, Sugar 0.3 g
GARLICKY GREENS
These rich, buttery greens will complement your roast
Provided by Sarah Cook
Categories Side dish, Vegetable
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan and bring a large saucepan of salted water to the boil. Gently fry the shallots and garlic for 5-8 mins, tip in the stock and peas, then bubble for a few mins until the peas are cooked.
- Meanwhile, boil the rest of the veg, cooking the broccoli and asparagus for a couple of mins first, then throwing in the mangetout for the final min. Drain well and tip into the pan with the peas. Season, add the butter and mix well.
Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium
VLAD'S VERY GARLICKY GREENS
Steps:
- Place saute pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sauteed for a mild garlic flavor.
- If you're looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately.
- If you're looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can.
- Serve as a side dish or toss with pasta and serve as a main course.
SLOW-ROASTED CHICKEN WITH ALL THE GARLIC
In this take on chicken with 40 cloves of garlic, green garlic bulbs, couldn't be more at home in the oven, smothered in olive oil and seasoned with salt.
Provided by Alison Roman
Categories Bon Appétit Chicken Roast Garlic Spring Lemon Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Trim dark tops from green garlic and place in chicken cavity; loosely tie legs together with kitchen twine. Halve green garlic bulbs and pale-green parts. Place chicken in a 2-qt. baking dish; season with salt and pepper. Tuck green garlic, garlic cloves, and lemon wedges around (make sure everything fits snugly to keep garlic from getting too dark); pour oil over. Roast, turning garlic and lemon occasionally, until chicken is very tender and garlic is soft and deeply caramelized, 2 1/2-3 hours. Serve chicken with garlic and lemon alongside.
SLOW-COOKER TERIYAKI CHICKEN WINGS
With Asian flavor notes from soy sauce, ginger and pineapple juice, these slow-cooked chicken wings can be an appetizer or a meal in themselves.
Provided by Jessica Walker
Categories Appetizer
Time 6h10m
Yield 24
Number Of Ingredients 9
Steps:
- In very large bowl, mix all ingredients except chicken wings. Add chicken; toss gently to coat. Refrigerate at least 2 hours to marinate.
- Remove chicken from marinade; place in 4- to 6-quart slow cooker. Add about 1 cup of the marinade; discard any remaining marinade.
- Cover; cook on High heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).
Nutrition Facts : Calories 140, Carbohydrate 12 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
Tips:
- Choose fresh, tender greens for the best flavor and texture.
- Wash the greens thoroughly to remove any dirt or grit.
- Use a variety of greens to create a more complex flavor profile.
- Don't overcrowd the slow cooker. The greens should be able to cook evenly.
- Add enough liquid to cover the greens, but not so much that they're swimming in it.
- Season the greens with salt, pepper, and other spices to taste.
- Cook the greens on low for 6-8 hours, or until they're tender.
- Serve the greens immediately or store them in the refrigerator for later.
Conclusion:
Slow-cooked garlicky greens are a delicious and healthy side dish that can be enjoyed all year round. They're perfect for a weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that everyone will love.
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