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Nutrition Facts
Serving Size 1 (275g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch beet leaves
Calories 166
Calories from Fat 107		(64%)
Amount Per Serving		%DV
	Total Fat 12.0g	18%
	Saturated Fat 3.2g	16%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 300mg		12%
Potassium 369mg		10%
Total Carbohydrate 9.9g		3%
	Dietary Fiber 1.8g	7%
	Sugars 1.9g
Protein 6.1g		12%
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Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard)

Recipe #163356 | 4¼ hours | 10 min prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Apr 7, 2006

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.

SERVES 4 (change servings and units)

Ingredients

1 bunch kale
1 bunch beet leaf or 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)
1/2 teaspoon crushed red pepper flakes
1/4 cup cubed ham (I used prepackage mini cubes)
3 slices bacon
2 1/2 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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Featured Reviews for This Recipe

From: Chef #1377664

On Sep 8, 2009

I had no idea kale could be so delicious! I had a bunch to use from my weekly CSA food share, and I stumbled upon this recipe. My husband and I were both in awe. We left out the spicy ingredients, because I like things mild and I didn't happen to have a jalapeno on hand. I cubed up a ham steak I had in the freezer, but the cubes dried out and weren't very good. Next time I will just omit the ham and use more bacon. The flavor was just wonderful and the greens were very nice and tender, which I didn't think was possible given how tough they are raw. Thank you for this recipe!

0 people found this review helpful

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From: Chef #636479

On Jul 28, 2009

My daughter is moving to Georgia so we cooked this in honor or her new home. It was delicious and easy. The only changes were to the amount of heat (less for us) and I added a can of low sodium chicken broth. I also browned the ham and bacon and sauteed the onion, garlic in the fat. I cooked it on the stove top, which worked great. Thanks!!

1 person found this review helpful

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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.

9 people found this review helpful

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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.

5 people found this review helpful

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