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

1. 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. 2

   While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; saute until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.

3. 3

   Put the sauteed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.

4. 4

   Cook on high for 4 hours or until greens are tender.

5. 5

   Serve with balsamic vinegar, optional.

* Per serving · 4 servings · Values may vary.