Technically a side, but it might steal the show.
½ small bunch of flat-leaf kale, stems removed, leaves chopped125 g Parmesan, gratedSet the slow cooker to the sauté function. Add the oil and, once hot, add the leek and cook for 1–2 minutes, then add the kale and continue cooking for another 2–3 minutes, or until the leek is soft. Gently scoop into a bowl. Line the slow cooker with a sheet of baking paper, working carefully as it will be hot.
Check the liquid at the 3-hour mark. If there is a lot of liquid remaining, leave the lid off for the last hour of cooking. If, at 4 hours, there is still too much liquid, remove the lid and, if your cooker has it, hit the reduce function, or simply the sauté function, and cook for 2–5 minutes. This will quickly get rid of any excess moisture.Allow to cool for at least 15 minutes in the slow cooker before gently removing. If you try to cut it when still hot, it tends to go everywhere.
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