In a large skillet cook pork, onion and garlic over medium heat until meat is browned and onion is tender; drain off fat. Return meat mixture to skillet; add oregano, salt and crushed red pepper. Cook for 1 minute more. Transfer to a 3-1/2- or 4-quart slow cooker. Add broth and potatoes.Advertisement
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours (see Tip). If using low-heat setting, turn to high-heat setting. In a small bowl combine evaporated milk and cornstarch until smooth; stir into cooker. Stir in kale. Cover and cook for 30 to 60 minutes more or until bubbly around edge of cooker. If desired, sprinkle with additional crushed red pepper.
Tip: For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
2 medium-fat protein, 1 fat, 1 starch, 1 vegetable