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Perfect Southern Greens

From Our Kitchen


1 bu. kale or collards
1 bu. other greens (collards, mustard, turnip, etc.)
1 large onion, sliced
1 Tbsp. olive oil or butter
2 garlic cloves, minced
2 jalapeno peppers, minced (discard seeds for milder heat)
½ tsp. crushed red pepper flakes
6 slices (or more) bacon
2½ cups water (more if needed)
salt and pepper to taste
Balsamic vinegar (optional)


Tear greens into large pieces and discard the thick veins. Add greens to a pot of boiling salted water (kosher salt recommended). Let boil for about 6 minutes, then drain and rinse.

While the greens are boiling, preheat a heavy skillet with olive oil. Add onion and garlic and saute until onions are lightly browned. Add minced jalapenos and cook for another minute or two.

Put the sauteed onions in the slow cooker and add drained greens, bacon, crushed red pepper flakes and water. Cook on high for four hours or until greens are tender. Serve with balsamic vinegar.