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

READY IN: 4hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    cup cubed ham (I used prepackage mini cubes)
  • 3
    slices bacon
  • 2 12
    cups water (more if needed)
  • salt and pepper
  • balsamic vinegar (optional)
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DIRECTIONS

  • 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.
  • 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.
  • Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
  • Cook on high for 4 hours or until greens are tender.
  • Serve with balsamic vinegar, optional.
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