Slow cooker cheesy creamed greens

Pair the rich, earthy flavour of cavolo nero with cream and salty parmesan to make this perfect veggie side dish. Serve leftovers with roast ham or fish

  • Prep:10 mins
    Cook:3 hrs 10 mins
  • Easy

Nutrition per serving

  • kcal 370
  • fat 34g
  • saturates 21g
  • carbs 7g
  • sugars 0g
  • fibre 4g
  • protein 6g
  • salt 0.4g


  • 50g butter
  • ½ tbsp olive oil
  • 1 onion, thinly sliced
  • 400g cavolo nero
  • 3 leeks, sliced
  • 100ml stock
  • 400ml double cream
  • 1 heaped tsp Dijon mustard
  • generous grating of nutmeg
  • 40g grated parmesan or vegetarian alternative


  1. Heat the slow cooker to low. Heat the butter and oil in a frying pan. Add the onion and fry for 5 mins over a low heat until softened and translucent. Add the cavolo nero to the pan and fry for 5 mins or until beginning to wilt. Tip into the slow cooker along with the leeks, stock and 300ml of the cream. Cook with the lid on for 3 hrs, stirring occasionally.

  2. Stir through the remaining cream, the mustard, nutmeg and cheese, as well as some seasoning just before serving. Will keep, covered, in the fridge for up to three days. Reheat in the slow cooker on medium for 45 mins-1 hr.

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