Perfect Southern Greens (kale, Beet, Collard Greens, Mustard)

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 bunch kale
• 1 bunch beet leaves (collards, mustard, turnip) or 1 bunch other greens (collards, mustard, turnip)
• 1 large onion, sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 jalapeno peppers, minced (discard seeds for less heat)
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup cubed ham (i used prepackage mini cubes)
• 3 slices bacon
• 2 1/2 cups water (more if needed)
• salt and pepper
• balsamic vinegar (optional)

Recipe

• 1 tear greens into large pieces and discard the thick vein. add greens to a pot of boiling salted water (i use kosher salt). let boil for about 6 minutes. drain and rinse.
• 2 while the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
• 3 put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
• 4 cook on high for 4 hours or until greens are tender.
• 5 serve with balsamic vinegar, optional.