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.
Check kale carefully; remove pulpy stems and discolored spots on leaves. Wash kale thoroughly; drain well. Chop kale leaves.
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.