June 24, 2015.
Recipe # 175.

                                                         Greens in the Crock-Pot

1 Bunch of Turnip or Collard Greens; stems removed and sliced.
1 Bunch Kale; stems removed and sliced.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
1 Pound Ham Pieces.
1 Teaspoon Brown Sugar Splenda.
2 Tablespoons Apple Cider Vinegar.
2 Cups Water.
Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-6 hours or until done.
Make sure there is enough liquid in there at all times.