Creamed Greens in the Slow Cooker

Cut greens into ribbons and place in the bowl of a large slow cooker.

Melt butter in a medium saucepan over medium heat. Add onions and cook, stirring occasionally, until almost tender, about 4 minutes. Add garlic and continue cooking until fully softened, about 2 minutes longer. Stir in flour and cook for 1 minute. Whisk in milk, heavy cream, and stock and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes. Stir in cheese, 1/2 teaspoon of salt, 1/2 teaspoon pepper, nutmeg, and crushed red pepper. Simmer for 1 minute and pour over kale.

Cover and cook on low setting for 2 hours, stirring occasionally and adding stock as necessary if the bottom threatens to burn. Stir in lemon zest and adjust seasoning before serving.