Perfect Southern Greens Kale Beet Collard Greens Mustard

---

This recipe yields the best tasting greens i have ever eaten! I have yet to have a batch of bitter greens when cooked this way. This recipe has the potential to change the minds of green-haters and may even bring about a cute southern accent. blanching the greens before adding to the slow cooker helps remove the natural bitterness. I usually make it with kale and beet greens but other greens work as well. the greens pair well with pilsner or an off-dry riesling, especially if you use the balsamic vinegar.

---

Steps

---

Tear greens into large pieces and discard the thick vein.

---

Add greens to a pot of boiling salted water.

---

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.

---

Saut until onions are lightly brown , add minced jalapeno peppers and cook for an additional minute or two.

---

Put the sauted 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.

---

Ingredients

---

kale, beet leaves, onion, olive oil, garlic cloves, jalapeno peppers, crushed red pepper flakes, ham, bacon, water, salt and pepper, balsamic vinegar