Yakityak's Tomato Chicken Crockpot Stew

Chunk the onions and sauté on medium-high heat in about a tablespoon of extra virgin olive oil (make sure not to flash the oil - if it smokes, turn down the heat). Remove to crockpot when the onions have begun to soften and the edges are charred. Do the same with the carrots. (You can season them with a little salt if you want to.)

Rinse the kale thoroughly, separating the leaves and making sure it's sand-free. Blanch by submersing 5 min in boiling salted water. Remove from pot with tongs to a colander in the sink and rinse with cold water. De-vein the kale (fold each leaf in half and slice out the prominent central vein) and chop it up rough. Put kale in crockpot. (NB: Make sure your kale is very fresh - preferably bought within 24 hours of use. If it isn't it develops a very aggressive brussels sprouts smell and cabbagy flavor.)

Rinse and dice the chicken breasts into 1/2" chunks (generous 1 cm). Place in crockpot.

Place remaining ingredients in the crockpot and stir well. (If you don't stir well the chicken will clump up on itself.

Cook on low heat for 6 hours, stirring once in the middle. It can go longer, or if you are short on time, you may cook it on high for 4 hours.

This recipe serves many as soup, or can be a full meal on its own if served over rice. (Would serve about 8 - 10 people.) It fits perfectly in my largest crockpot - a 6 quart. For those who are not fond of the cabbage family, this is a great way to get the health benefits from kale without being overwhelmed with the flavor. I would not substitute out of the cabbage family for the greens because other green leafy vegetables can't stand up to the long cooking time in the crockpot.

Back to the main Jewish Cuisine Forum archive page.