Southern Greens

  • 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)
  • 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) 
  1. Tear greens into large pieces and discard the thick vein.
  2. Add greens to a pot of boiling salted water.
  3. Let boil for about 6 minutes.
  4. Drain and Rinse.
  5. 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 one or two minutes.
  6. Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
  7. Cook on high for 4 hours or until greens are tender.
  8. Serve with balsamic vinegar, optional
 Store Hours
10:00 - 6:00
Monday - Saturday

4610 Prospect
Kansas City, MO 64130

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