4 hour greens

2 bunches collard greens
1 bunch beet greens
1 large onion, sliced
1 tablespoon olive oil
2 garlic cloves, minced
1/4 cup cubed (95%) fat free ham
3 slices bacon
2 1/2 cups water
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. 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.. Put the sauteed onions in the slow-cooker, then add the drained greens, ham, bacon, and water. Cook on high for 4 hours or until greens are tender. Serve with balsamic vinegar, optional.

Number of Servings: 4

Recipe submitted by SparkPeople user BEEJAY50.