MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Creamy Kale w/Fontina & Bread Crumbs
Categories: Greens, Cheese, Breads, Herbs
Yield: 8 servings

3 1/2 lb Kale; stemmed, leaves rough
- chopped or torn in bite
- size pieces
3/4 c Olive oil
1 ts Kosher salt; more for
- seasoning
1 tb Balsamic vinegar
3 tb Unsalted butter
1 c Panko-style bread crumbs
Black pepper; for seasoning
1 Lemon; juice & fine grated
- zest
8 oz Cream cheese; room temp
8 oz Fontina; grated

Add the kale to a 6 to 8 quart slow cooker in 3 batches:
Season each batch with about a third of the olive oil,
salt and vinegar, and vigorously massage into the kale
with your hands. This will soften and tenderize the
kale, causing it to shrink and fit in the slow cooker.
Cook the kale until it's very tender, 3 to 4 hours on
low, stirring once or twice to ensure even cooking. (The
greens will hold well on warm for up to 2 more hours.)

Meanwhile, make the bread crumbs: Melt the butter in a
small skillet over medium-high heat. Add the panko,
season with a pinch of salt and more generously with
pepper, and cook, stirring constantly, until the bread
crumbs are a deep golden-brown, about 3 minutes. Stir in
the lemon zest and remove from the heat.

Using a spoon, break up the cream cheese, and drop the
pieces into the slow cooker with the kale. (The slow
cooker should be on low or warm.) Stir well until the
cream cheese has melted into the kale. Add the fontina
and the lemon juice, stir, then cover the slow cooker
and let the cheese melt, about 1 minute. Stir to evenly
combine. Scoop the kale mixture out onto a shallow
serving bowl or plate. Evenly spoon the bread crumbs on
top to serve.

STOVETOP METHOD

Add the kale to a large Dutch oven in 3 batches: Season
each batch with about a third of the olive oil, salt and
vinegar, and vigorously massage them into the kale with
your hands. This will soften and tenderize the kale,
causing it to shrink and allowing it to easily fit into
the pot. Cover the pot and cook on low to medium-low,
stirring every 10 minutes, until the kale is very
tender, about 30 minutes. Adjust the heat to low if you
feel the kale is browning or sizzling rather than gently
braising.

Meanwhile, make the bread crumbs: Melt the butter in a
small skillet over medium-high heat. Add the panko,
season with a pinch of salt and more generously with
pepper, and cook, stirring constantly, until the bread
crumbs are a deep golden-brown, about 3 minutes. Stir in
the lemon zest and remove from the heat.

Using a spoon, break up the cream cheese, and drop the
pieces into the slow cooker with the kale, over low
heat. Stir until the cream cheese has melted into the
kale. Add the fontina and the lemon juice, stir, then
cover the pot and let the cheese melt, about 1 minute.
Stir to evenly combine. Scoop the kale mixture out onto
a shallow serving bowl or plate. Evenly spoon the bread
crumbs over the top to serve.

By: Sarah DiGregorio

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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