Buffalo and wild rice stew (slow cooker/crockpot)

1.5 lbs buffalo steak/trip tip (becomes closer to 1 lb after you trim all the fat off), sliced into fajita-like strips
2.5 cups mixed braising greens (kale, purple kale, collard greens, chard, frisee)
2 leeks, white parts sliced thick
3 carrots, cut into thick chunks
1/2 an onion, minced
1.5 cups chopped crimini mushrooms
1 can fire-roasted tomatoes
4 cups chicken broth
1.5 cups rice (i do a mix of black wild rice and long grain brown rice, plus some jade or indonesian volcano rice if available)
2 bay leaves
1/2 tbsp paprika
salt & pepper

Just put everything in the crockpot and cook on low for 8 hours. You can brown the meat in oil in a pan first, but that's more to maintain the color of the meat than improve the flavor of the dish... so I don't do it to avoid the added fat from the oil. The greens will shrink down a lot, so if the pot is totally overcrowded at first, don't worry too much. Give it a stir after an hour or two, if possible, to make sure everything ends up submerged in cooking liquid!

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ELUSTERMAN.