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Rosemary Kalina | Bluebonnet EC

Feel free to use any combination of your favorite greens in this recipe, Kalina says.

1 bunch kale
1 bunch collard, beet, mustard or turnip greens
1 tablespoon olive oil
1 large onion, sliced
2 garlic cloves, minced
1/4 cup diced ham
3 slices bacon, cut into 1/2-inch strips
1/2 teaspoon crushed red pepper flakes
2 1/2 cups water, or more as needed
Freshly ground pepper
Balsamic vinegar (or other vinegar or hot sauce, for garnish)

1. Bring a large pot of salted water to a boil. While the water heats, trim any thick stems from the greens; tear leaves into large pieces and rinse well. Add greens to boiling water and blanch a few minutes until they turn bright green, then drain. Rinse with cold water and drain again.

2. Heat the olive oil in a large, heavy skillet. Add the onion and garlic and sauté until the onions are lightly browned.

3. Transfer the blanched greens, onion and garlic, ham, bacon, red pepper flakes and water into a slow cooker. Cook on high heat 4 hours, or until greens are tender and the flavors have melded. Season to taste with salt and pepper, and serve with balsamic vinegar, if desired.

Serves 4–6.

Cook’s Tip

Blanching the greens before adding them to the slow cooker removes bitterness.