The benefits of eating kale has been well documented by various nutritionists and food-obsessed folks. It's good for you. We all get it.
I've always been a fan of slow-cooked greens like collard and mustard greens. But I still had kale in my garden here in east central Illinois even though it's mid-November. Kale is not only good for you, but also it's hardy.
So I made some kale in the style of old fashioned collard greens except that I added some cubed ham that needed to be used.
Ingredients
A pot full of kale, stems taken out and chopped coarsely
1 smoked ham hock (or a turkey leg would be better imo)
Water
1 package of cubed ham
Salt and pepper to taste
Smoked paprika
Roasted garlic powder
Process
Drop the ham hock or turkey leg into a large stock pot. Chop up the kale and place in and fill the pot with water to just cover the kale. Bring to boil and then reduce to a simmer. Add in the smoked paprika and garlic powder and some salt and pepper.
Simmer for three or four hours till the pot reduces down by at least half. About two hours in to the simmer, add in the cubed ham. Near the end of the simmering check the taste of pot licker and add salt and pepper to taste. Be careful to not add too much salt if you're cooking it substantially longer.
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