Kale stew from the slow cooker

Ingredients for 4 servings:

• 2 onions
• 3 garlic cloves
• 3 m.-large carrot(s)
• 1 leek(s)
• 500 g kale
• 2 tbsp oil
• 1 liter vegetable broth, instant
• 1 pack of tomato(s), pureed, 400 g
• 1 can corn kernels
• 1 apple
• 1 tbsp mustard
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

Kale, a little different from a stew from the 3.5 l slow cooker

Wash the kale, remove any coarse ribs, and chop finely. Peel and dice the onions. Peel and chop the garlic. Clean and dice the carrots. Cut the leek lengthwise, wash thoroughly, and cut into thin rings or small pieces. Heat the oil in a saucepan and briefly fry the onions, garlic, carrots, and leek one after the other. Add the chopped kale, let it wilt, and deglaze with the vegetable stock. Transfer everything to the slow cooker. Wash and dice the apple, add it to the slow cooker along with the passata, the corn (with its liquid), and the mustard. Stir and season with salt and pepper if desired. Cook on high for 4-5 hours or on low for 7-8 hours. Tip for non-vegetarians: Chop the Cabanossi and cook it with the onions.