Ingredients
-
1
-
1
-
1
-
1
-
2
-
2
-
1/2
-
1/4
-
3
-
2 1/2
-
-
-
-
-
Directions
Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard),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.,Anyone try this in an Instant Pot? If so how long of a cook time?
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Steps
|
1
Done
|
Tear Greens Into Large Pieces and Discard the Thick Vein. Add Greens to a Pot of Boiling Salted Water (use Kosher Salt). Let Boil For About 6 Minutes. Drain and Rinse. |
|
2
Done
|
While the Greens Are Boiling, Preheat a Heavy Skillet With Olive Oil, Add Onion and Garlic; Saut Until Onions Are Lightly Brown, Add Minced Jalapeno Peppers and Cook For an Additional Minute or Two. |
|
3
Done
|
Put the Sauted Onions in the Slow-Cooker Then Add the Drained Greens, Ham, Bacon, Crushed Red Pepper and Water. |
|
4
Done
|
Cook on High For 4 Hours or Until Greens Are Tender. |
|
5
Done
|
Serve With Balsamic Vinegar, Optional. |
