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Slow cooker cheesy creamed greens in a bowl

Slow cooker cheesy creamed greens

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A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6-8

Pair the rich, earthy flavour of cavolo nero with cream and salty parmesan to make this perfect veggie side dish. Serve leftovers with roast ham or fish

  • Vegetarian
Nutrition: Per serving (8)
NutrientUnit
kcal370
fat34g
saturates21g
carbs7g
sugars5g
fibre4g
protein6g
salt0.4g
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Ingredients

  • 50g butter
  • ½ tbsp olive oil
  • 1 onion, thinly sliced
  • 400g cavolo nero
  • 3 leeks, sliced
  • 100ml stock
  • 400ml double cream
  • 1 heaped tsp Dijon mustard
  • generous grating of nutmeg
  • 40g grated parmesan or vegetarian alternative

Method

  • STEP 1

    Heat the slow cooker to low. Heat the butter and oil in a frying pan. Add the onion and fry for 5 mins over a low heat until softened and translucent. Add the cavolo nero to the pan and fry for 5 mins or until beginning to wilt. Tip into the slow cooker along with the leeks, stock and 300ml of the cream. Cook with the lid on for 3 hrs, stirring occasionally.

  • STEP 2

    Stir through the remaining cream, the mustard, nutmeg and cheese, as well as some seasoning just before serving. Will keep, covered, in the fridge for up to three days. Reheat in the slow cooker on medium for 45 mins-1 hr.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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