Southern Greens With a Kick

Ingredients

• 2 bunches greens (collards, kale, mustard or turnip)
• 1 large sweet onion, sliced
• 1 tablespoon olive oil
• 4-5 garlic cloves, pressed
• 2 jalapeno peppers, seeded, minced
• 1/4-1/2 teaspoon crushed red pepper flakes
• 2 ham hocks
• 2-3 cups water
• salt and pepper
• balsamic vinegar

Directions

1. 1

   Tear the greens into large pieces, wash under running water to clean well, drain.

2. 2

   Preheat a heavy skillet with olive oil, add sliced onion and garlic; cook stirring frequently until onions begin to lightly brown, add minced jalapeño peppers.

3. 3

   Place the cooked onions in the bottom of the crockpot, add the drained greens,ham hock, crushed red pepper and water.

4. 4

   Cook on low for 5 to 6 hours or until greens are tender.

5. 5

   Remove meat from bones, discarding bone and fat.

6. 6

   Shred the meat and return to pot, mixing well; adjust salt and pepper to taste.

7. 7

   Top each serving of the greens with balsamic vinegar to taste.