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1
Combine ham hock and 4 cups cold water in large saucepan; bring to boil.
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2
Reduce heat to medium-low, cover and simmer until ham is tender, about 45 minutes.
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3
Transfer hock to plate; cool.
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4
Remove meat from bone; chop meat.
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5
If necessary, boil ham broth until reduced to 3 cups.
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6
Add kale stems.
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7
Cover and simmer over medium heat 10 minutes.
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8
Add kale leaves.
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9
Cover and simmer 5 minutes.
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10
Add mustard greens; cover and simmer until all greens are tender, occasionally submerging greens in broth, about 20 minutes.
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11
Uncover; simmer until broth is reduced almost to glaze, about 10 minutes longer.
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12
Season with salt and pepper.
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13
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes.
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14
Drain potatoes, reserving 1/4 cup cooking liquid.
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15
Return potatoes and reserved 1/4 cup cooking liquid to pot.
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16
Add butter and 3/4 cup whole milk.
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17
Mash potatoes until almost smooth, adding more milk if dry.
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18
Season potatoes to taste with salt and pepper.
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19
Spoon potatoes into large bowl.
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20
Make well in center of potatoes; spoon greens into well.
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21
Sprinkle with chopped ham and green onions and serve.
