June 29, 2015.
Recipe # 180.

                                                       Ham and Beans with Kale

1 Pound of Navy Beans; rinsed and soaked overnight.
1 Pound Lean Ham Pieces.
1 Small Onion; chopped.
1 Bag Kale already clean and cut.
Water to cover everything about 2 inches or so throughout cooking time.
Seasoned Salt Substitute to taste.
Pepper to taste.

Drain the Beans, in a colander and rinse them, with cold water, in the morning.
Put them in the Crock-Pot.
Add in all of the other ingredients, except the Kale.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours or until tender and done.
Make sure there is enough liquid in it at all times during cooking.
Add in the Kale close to the end of cooking time and cook until it is wilted and done; or add to a bowl and pour some Beans and hot Bean liquid over it. This will wilt and soften it.