Kale Salad Greens

Oxmoor House
8 to 10 servings


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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


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.

Created date

February 2010