Delicious Slow Cooker Greens Recipe

We grow a LOT of kale and collard greens in our garden so I am always looking for a new recipe to try.  If a recipe can be cooked in a slow cooker then I love it.  Well, below is a slow cooker recipe I found on facebook from DIY Natural for greens that you can start earlier in the day and it is ready at dinner time.  You can freeze the leftovers if you don’t eat it all, so that is a big plus.  It is great to have vegetables frozen so you can eat them in the winter when your garden is done producing.

greens from the garden

Crockpot Greens

Ingredients:

  • 6 – 8 cups of greens, stems removed & chopped (we use collard greens & kale)
  • 1 small onion, chopped
  • 2 – 3 garlic cloves, minced
  • 4 cups of bone broth, stock, or water
  • ham hock or several slices of cooked, chopped bacon
  • 2 – 3 tablespoons of butter
  • 2 – 4 tablespoons of apple cider vinegar (we omit this)
  • 2 – 3 teaspoons sea salt
  • pepper to taste

Add all ingredients to your slow cooker.  Cook on low heat for about 6 hours.  Turn off heat and adjust seasonings and vinegar to taste.  If using ham hock, remove it from slow cooker, pull off meat and stir meat into greens.  Serve warm as a side dish and refrigerate or freeze leftovers.

We tried these greens last night with dinner and they tasted great! We don’t like the vinegar flavor, so next time we will omit this ingredient.  We did not have any leftovers, even the kids liked them.  I am going to make more for the purpose of freezing for later in the year.  Greens are very beneficial to your health.  They detox, are loaded with antioxidants, are anti-inflammatory, and support cardiovascular & digestive health.  If you have never tried greens this would be a great recipe to start with.

So try some slow cooker greens for a healthy side dish that is quick and easy to make.  Your family will love them!

 

What To Do With Garden Tomatoes

What To Do with Garden Tomatoes

(Or Best Tomato Sauce Ever!)

Last year when my tomatoes were FINALLY ripe, I decided to make a ton of tomato sauce with them. The most time consuming thing was to peel the tomatoes.  You have to dunk the tomatoes in boiling water for 3 minutes, then in ice water for 3 minutes. Then you have to wait until they cool and hand peel them. Then you can start to make your sauce. I found this very time consuming and I did not like timing all these batches of tomatoes.

What’s a busy mom to do? Find a different way to do it. So, the next time I picked 2 basketfuls of tomatoes, I decided to roast them. It takes 5 minutes of prep time, and the rest of the time the tomatoes are in the oven. WAY quicker. WAY easier. I’ve been asked to share my roasted tomato sauce recipe, so here it is:

Roasted Tomato Sauce:

  • Get a pan and cover the bottom with organic olive oil.
  • Slice the tops of the tomatoes off and place cut-side down in the pan on top of the olive oil.
  • Fill the spaces between the tomatoes with cloves of garlic, quarters of onions, and chopped fresh basil & oregano (I use scissors to chop).
  • Sprinkle everything with sea salt.
  • Bake at 400 degrees F for 1 hour. Let cool. When cool, pull the skins right off the tomatoes (they come off very easily).
  • Put everything in a blender and blend it.
  • No timing, no measuring, no chopping. Just quick & easy.

I fill freezer containers with 2 cups of sauce each and freeze. You could easily use baggies if you’d like. I  save a bowl of sauce to try, and it is the best tomato soup I’ve ever had. Yummy! My prep time takes 5-10 minutes, and to peel and blend everything takes about 10 minutes. A lot easier than boiling, icing, peeling, chopping, and then cooking.

Even if you are super busy, this is a fast and easy way to enjoy your garden tomatoes.