Danish Green Kale Soup Slow Cooker Recipes

Steps:

• In a 5- to 6-quart slow cooker combine ham broth, ham, potatoes, carrots, leeks, celery, garlic, pepper, and nutmeg.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Gradually stir in oatmeal.
• Stir in kale and thyme.
• If on low-heat setting, turn to high-heat setting, cover and cook for 30 minutes more.

Steps:

• Combine the greens, onions and water in a large soup pot. Bring to boil and cook 10 minutes.
• Strain the liquid and set aside. Transfer the vegetables to a food processor or blender. Process until the leaves are chopped, but not pureed, adding flour and some of the strained liquid, as needed, to keep the mixture fluid.
• Return the mixture to the pot, along with the rest of the strained liquid. Add chicken broth. Heat to boiling and whisk in salt, ginger and pepper. Stir in the cream.
• Garnish with chopped hard boiled egg and chives. Serve hot.

Steps:

• Turn a slow cooker to Low and add chicken broth.
• Heat olive oil in a pan over medium-high heat. Saute onion and garlic in the hot oil until light brown, 5 to 7 minutes. Transfer to the slow cooker. Add kale, bell pepper, linguica slices, and potatoes to the slow cooker. Pour in beans and tomatoes. Add garlic powder, paprika, salt, and pepper. Stir and cover.
• Let cook on Low heat, stirring every 4 hours or so, until potatoes and kale are soft and sausage is cooked through, about 12 hours.