Kale Greens

By LLRedd

Any thick green vegetable can be used.

Ingredients

• 1 1/2 lb. smoked ham hock
• 2 tbsp. extra-virgin olive oil
• 1 medium red onion, thinly sliced
• 1 clove garlic, thinly sliced
• 2 pepperoncini, thinly sliced
• 2 pinches crushed red pepper flakes
• 3 lb. kale, thick stems removed, torn into large pieces

Preparation

Step 1

1. Place the ham hock in a 3-quart pot and add cold water until just covered (about 7 cups). Bring to a boil, then reduce heat, partially cover and gently simmer, turning the hock every 45 minutes, until very tender, 2 1⁄2 to 3 hours (adding more water to keep the hock covered, if necessary); transfer to a bowl, reserving 3 cups broth. Once cool enough to handle, shred the meat, discarding any bone, fat and sinew. Break the shredded meat into small pieces.
2. Heat the oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally until tender, 6 minutes. Reduce heat to medium-low, add the garlic and cook, stirring occasionally, for 4 minutes.
3. Add 3 cups ham broth, the shredded ham, pepperoncini, and red pepper and bring to a simmer. Working in three batches, add 1/3 of the kale, cover and let cook 2 minutes. Repeat until all the kale is added, then simmer, covered, until the kale is just tender, 4 to 6 minutes.