The leeks in this recipe give the creamy sauce a beautiful flavour.
Slow cooked creamy Kale & Leeks
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.