Slow-Cooker Rustic Kale, Fennel, and Sun-Dried Tomato Sauce
From Slow Cooker Revolution Volume 2: The Easy-Prep Edition [1]
Notes
Be sure to use high-quality extra-virgin olive oil here; the test kitchen’s favorite brand is Columela [2]. Pine nuts need to be stored with care to prevent rancidity. They are best transferred to an airtight container as soon as their original packaging is opened. They will keep in the refrigerator for up to three months or in the freezer for up to nine months.
Ingredients
- 1 pound kale, stemmed and sliced into 1-inch-wide strips
2 fennel bulbs, cored and sliced 1/4 inch thick
2 cups chicken broth
1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse
2 tablespoons minced garlic
1/4 teaspoon red pepper flakes
Salt and pepper
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil
1/4 cup pine nuts, toasted
Directions
- Combine kale, fennel, broth, tomatoes, garlic, pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper in slow cooker. Cover and cook until kale is tender, 5 to 6 hours on low or 3 to 4 hours on high.
- Before serving, stir in parmesan, oil, and pine nuts and season with salt and pepper to taste.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- Italian
- Yield
- 4 cups, enough for 1 pound of pasta