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

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“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.”
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)
  • 12 teaspoon crushed red pepper flakes
  • 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)

Directions

  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.

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