Red Russian Kale Collusion (Recipe)

In this rigged kale recipe, the red Russian kale colludes with lacinato kale in a simple one-bowl meal that will please even the most picky and partisan palates. Make it vegetarian or vegan. I modified and merged  a couple of recipes (hence the collusion) and came up with this slow cooker version of a classic dish, made healthier with short grain brown rice. Leave out the dairy and you can be even more self-righteous. Red Russian Kale is the bomb.

Red Russian kale, an heirloom variety from Seed Savers in Deborah, Iowa.

Lacinato kale, also from Seed Savers.

The kale and mushrooms really cook down, but I halved the rice from the original recipe.




Completely unnecessary picture of onions cooking and might just as well be a stock photo, as far as the viewer is concerned.

Slow Cooker Mushroom Risotto with Brown Rice, Kale, and Mushrooms

10-16 oz kale (I used lacinato and red Russian) washed and cut into 1-inch pieces

8-12 oz. mushrooms (I used crimini and oyster), thinly sliced

5 cloves garlic (the original recipe called for NO garlic. Can you imagine?)

1 small yellow onion cut into small pieces

3 cups of veggie broth

1 cup short grain brown rice

½ cup white wine

1 tablespoon chopped thyme 

salt and pepper

1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

2 tablespoons butter

4 tablespoons olive oil

Bragg’s nutritional yeast (optional

Step 1    

In a large enameled cast-iron casserole, or large wide saucepan, heat 1-2 tablespoons
olive oil. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl.

Step 2   

Add 1 tablespoon of the olive oil to the casserole. Add the
kale and cook over moderate heat until wilted, 3 minutes. Add the kale to the mushrooms and set aside.

Step 3   

In the casserole, melt 1 tablespoon of the butter and 2 tablespoons of olive oil (3 of olive oil for a vegan version). Add the onion, season with salt and pepper and cook over moderate heat until softened, about 5 minutes. Add the rice and thyme and stir until coated with oil and lightly toasted, 2 minutes. Add the wine and cook, stirring, until wine has evaporated. 

Step 4

Pour rice and onion mixture into into a 4-quart crock pot set to high. Add the broth. Cook for 1 ½ hours. Add the mushrooms and kale. Cook another ½-1 hour or until most of the broth is absorbed.

Step 5

Add 1 tablespoon of butter and 1/3 cup of cheese stirring, until the risotto is creamy. Season with salt and pepper. Drizzle with oil and serve with more cheese.

For a vegan version, omit the butter and cheese, and sprinkle with a little Bragg’s nutritional yeast.