Spicy Kale Greens for Thanksgiving

One way to get your veggies in is to slow cook some greens. The key is to keep them healthy yet tasty. I’ve got a recipe that does just that.


One bag of pre-washed and cut kale greens. (For the holidays, I prefer to use fresh kale and mix them with collard, turnip, or mustard greens. I wash them repeatedly and cut them myself.)

32 fl oz container of chicken broth

1 to 2 cups of water

1 small onion

1/4 of a red bell pepper

1/4 of a yellow bell pepper

Pepperoncini -Add to taste

3 chopped cloves of garlic

4 slices of turkey bacon

Seasonings: (Add to taste)

Lawry’s Seasoning salt-No substitutes

Slap Yo Mama Cajun seasoning   (or another spicy seasoning)

Fresh Ground pepper

Red pepper flakes

2 packets of Sazon Goya seasoning

A splash or two of  Balsamic vinegar

Sliced tomatoes for garnish


Wash the greens in a deep bowl with a vinegar and water mixture.  Wash them at least three times if they’re fresh and not already pre-washed and bagged. (Don’t be that person who has dirt in his or her greens.) Put the greens, bacon, veggies, pepperoncini, and seasonings in a slow cooker for 4 to 5 hours on high. Go about your business, and when the kale greens are done. Grab a bowl and add tomatoes. You can sprinkle a little Frank hot sauce on them if you want them even spicier. Delicious.

Stay blessed,









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