Perfect Southern Greens (Collards, kale, Turnip or Mustard Greens)

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 greens-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 collard greens but other greens work as well.

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Perfect Southern Greens


1 bunch kale
1 bunch 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)


Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). 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; saute until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.

Put the sauteed 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.

Serve with balsamic vinegar, optional.


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Recipe based on one by NcMysteryShopper
Photo by NcMysteryShopper