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

From: ~*~LindyT53~*~

On Sep 26, 2008

These greens were good, but not exactly what I was looking for. I used kale and collards as that's what was available. We weren't crazy about the hot pepper flakes and the jalapenos. The bacon was a nice touch but we weren't crazy about the ham pieces either. The search is on!

From: AuntSana

On Jul 30, 2008

What a great way to fix mixed greens! The sister's ate up every bite. I fried the bacon just a bit to release some of their fat to saute the onions in, instead of the olive oil. I used kale and collard greens and two ham hocks. I thought the jalapeno and red pepper flakes complemented the greens wonderfully. My sister can't wait to get to the "pot liquor" to eat with cornbread today. Thnx for posting, NCMS.

From: PaulaG

On May 9, 2006

What a wonderful recipe. I used a combination of kale and mustard greens. I used a ham shank in place of the cubed ham and a little less water than indicated. My crockpot cooks hot, so the greens were done in 3 hours. Served with Marie Callender's Cake-like Cornbread Marie Callender's Cake-like Cornbread, blackeyed peas and green onion.

From: cartoonbabe

On Jul 7, 2006

I planted greens in my garden with the intention of giving them to someone who'd helped me prep the soil. I got a huge crop but knew nothing about them, nor how to cook them. I found myself serving greens to people who'd never eaten them. This recipe is true to it's word and changed the minds of green-haters (or green igornants, like me). I recruited several new green lovers! These are awesome! I substituted a ham hock for the diced ham.