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)
Directions:
Tear greens into large pieces and discard the thick vein.
Add greens to a pot of boiling salted water.
Let boil for about 6 minutes.
Drain and Rinse.
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.
Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
Cook on high for 4 hours or until greens are tender.
