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Slow cooked creamy Kale & Leeks

Course: Side Dish

Equipment

  • Slowcooker

Ingredients

  • 200 g kale
  • 1 onion
  • 2 leeks
  • 50 g butter
  • 100 ml chicken or vegetable stock
  • 300 ml double cream
  • 1 tsp Dijon mustard
  • 50 g grated parmesan
  • Salt
  • Pepper

Instructions

  • While heating up the slow cooker (on 'low'), heat the butter in a frying pan and add the onion. Fry them until they are soft and translucent.
  • Add the kale to the frying pan and fry until this is wilting. Stir regularly to ensure it doesn't stick or burn.
  • Empty this mix into the slow cooker and add the thinnly sliced leeks, the stock and the cream, stirring well. Cook for approx. 3 hours.
  • Just before serving, add the mustard and grated cheese and stir these in well.
  • Season with salt and pepper to your liking

Notes

You can use cavolo nero or savoy cabbage instead of kale if you like. If your leeks are fairly large, 1 1/2 will be enough. Do not replace ore leave out the leeks as they contribute a beautiful flavour to the creamy sauce. If you don't have parmesan at hand you can use grated cheddar - a slightly different flavour but still great.