1 bunch kale
1 bunch beet leaves (collards, mustard, turnip) or 1bunch other greens (collards, mustard, turnip)
1 large onion, sliced
1 tablespoon olive oil
2 garlic cloves, minced
1/4 cup cubed ham
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; sauté until onions are lightly brown and cook for an additional minute or two.
Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, and water.
Cook on high setting for 4 hours or until greens are tender.
Serve with balsamic vinegar, optional.