Southern Greens With A Kick

• 2 bunches greens (collards, kale, mustard or turnip)
• 1 large sweet onion, sliced
• 1 tablespoon olive oil
• 4 -5 garlic cloves, pressed
• 2 jalapeno peppers, seeded, minced
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 2 ham hocks
• 2 -3 cups water
• salt and pepper
• balsamic vinegar

1. Tear the greens into large pieces, wash under running water to clean well, drain.
2. Preheat a heavy skillet with olive oil, add sliced onion and garlic; cook stirring frequently until onions begin to lightly brown, add minced jalapeno peppers.
3. Place the cooked onions in the bottom of the crockpot, add the drained greens,ham hock, crushed red pepper and water.
4. Cook on low for 5 to 6 hours or until greens are tender.
5. Remove meat from bones, discarding bone and fat.
6. Shred the meat and return to pot, mixing well; adjust salt and pepper to taste.
7. Top each serving of the greens with balsamic vinegar to taste.

bunches greens, sweet onion, olive oil, garlic, peppers, red pepper, ham hocks, water, salt, balsamic vinegar

Taken from www.food.com/recipe/southern-greens-with-a-kick-130031 (may not work)