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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (1/2-pound) ham hock |
2 medium onions, peeled and quartered |
1 small red pepper pod |
2 quarts water |
2 bunches (about 3 pounds) kale |
1 medium onion, thinly sliced |
2 hard-cooked eggs, thinly sliced |
Directions:
1. Wash ham hock, and place in an 8-quart Dutch oven. Add quartered onion, pepper pod, and water; bring to a boil. Reduce heat, and simmer 2 hours or until meat is tender.
2. Check kale carefully; remove pulpy stems and discolored spots on leaves. Wash kale thoroughly; drain well. Chop kale leaves.
3. Add kale to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours or until kale is tender. Remove pepper pod; discard. Spoon kale into a serving dish; garnish with onion and egg slices.
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