ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Kale Salad Greens

Yield 8 to 10 servings


  • 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

How to Make It

  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.

Oxmoor House Homestyle Recipes