Kale Salad Greens

1. 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. 2

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

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.