tender greens toward the end of cooking—often just long enough for them to wilt.
Heartier greens such as kale and collard greens can tolerate longer cooking, although the recipe and desired texture still matter.
11. Ingredients That Need Browning
Technically, meat and vegetables can cook perfectly well in a slow cooker without browning first. But if you’re expecting a beautifully browned, deeply savory result, simply dropping everything into the slow cooker won’t give you the same flavor.
Browning creates additional flavor through the Maillard reaction, something that doesn’t happen in
