The Hungry Hutch

Kale Greens with Ham Hock Recipe

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Kale Greens with Ham Hock Recipe
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(And what comfort food means to me.)

Whenever I meet someone and I tell them that I have a recipe blog, inevitably, one of the first questions is always, “What’s your favorite recipe?” I consider my recipes my children, so it’s always difficult to choose. I usually end up saying the most recent thing that I can remember sharing. There are, however, also a few that I return to time and again that I append with the “favorite” tag and might share with the questioner. (This is the latest recipient of such an honor.)

The other question that always rears its head when it comes to my blog is, “What kind of recipes do you make?” While I don’t like to box myself in, and feel that my food isn’t explicitly confined to any particular cuisine, I will say that the recipes I share more often than not tend to fall into my idea of comfort food.

Kale Greens with Ham Hock Recipe

My comfort food isn’t a specific set of dishes or the cuisine of a certain group of people, but rather the intent the cook has when preparing it and the feeling that is bestowed on the eater upon consumption. A lot of people conflate it with what they consider Southern or soul food, but they aren’t exactly the same. Yes, I consider macaroni and cheese and fried chicken comfort food—and I realize that I’m talking about this topic on a recipe for greens with smoked ham hock—but I also include mashed potatoes and lasagna in that category.

Comfort food is just that: comforting. Nothing more, nothing less.

Why is comfort food my focus? Because no matter the season, there’s always someone hurting and in need of something to soothe the soul. In my mind, nothing else does that quite like food can. And if I can help someone by sharing a recipe online and it makes the world just a little bit brighter, then I say that I’ve done my job.

Kale Greens with Ham Hock Recipe

Which brings me to today’s recipe: a big ole pot of greens! When most people think of greens, collard, mustard, or turnip are the varieties that usually come to mind (even for me). But kale is just as great as the other kinds. This recipe is simply prepared, flavored mostly by the smoked ham hock, and you won’t want to put it down. There also a subtle heat from a bit of crushed red pepper flakes, and the rest is just salt, black pepper, and garlic powder.

You’ll want to be sure to drink all of the potlikker (the flavored liquid from cooking the greens)—it’s packed with flavor and would be a waste if you just threw it down the drain. Oh, and don’t forget to pick of the meat from the ham hock!

Kale Greens with Ham Hock Recipe

Kale Greens with Ham Hock Recipe
Yield: 4 to 6 servings

Kale Greens with Ham Hock Recipe

Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

Kale greens are cooked Southern-style with a smoked ham hock. They are incredibly simple to prepare and the result will have you making this recipe again and again.

Ingredients

  • 10 ounces kale, chopped
  • 1 small or 1/2 large smoked ham hock
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes

Instructions

  1. Add all of the ingredients to a large stock pot and fill enough water to almost cover. Place on the stove and bring to a boil, reduce to a simmer, and cook, partially covered, at least until tender, about 1 hour. (My pot was tender after an hour, but the longer the ham hock is able to lend its flavor to the pot, the better. I let these cook for 1 hour 30 minutes total, but you can let them go even longer if you want.) Taste and adjust with any of the seasonings as desired.

Notes

I used packages of kale that were already washed and chopped, but be sure to wash the greens at home if you buy them by the bunch instead. Also, I like that the stem was included as it provides a nice texture contrast to the leaves.

© The Hungry Hutch

 

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Comments

  1. This is a wonderful recipe. I wonder how it would work in the pressure cooker — and I don’t necessarily mean the “InstantPot” — I like my stovetop one just fine. Do you dabble in pressure cooking, Mr. Hutch?

    In my cooking, I find it hard to keep things simple and am trying to teach myself to let the fundamental ingredients do their thing. (For instance, I have concluded that when one adds sesame seeds to greens, one has crossed over a threshold.. No, just no.)

    Reply

    • Thanks! I’ve never actually used a pressure cooker before, but I feel like it would work well (and certainly speed up the time). I’ve survived just fine without one, so I don’t know if I’ll be adding a pressure cooker to my kitchen anytime soon.

      And yes, sometimes simple truly is best.

      Let me know if you try this out in a pressure cooker—I’d love to know how it turns out.

      Reply

  2. When I cook Kale, it is usually five pounds. I have the butcher split the bones. 10 oz of kale would not be enough for me and my small family. I like to have enough on hand to eat another day. And it really gets better the longer is sits in the refrigerator.. This is the same recipe my Grandmother always used.

    Reply

  5. I’m making this today but in the Crock-Pot because it’s summer in Ohio. Using dinosaur kale from the garden.

    Reply

  7. I’m going to try it with the kale and ham hocks today in my crockpot as its a bit warm today. Mat throw in some white beans also!! Wish me luck 🍀

    Reply

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