The aroma was enticing and Barry and I both deemed it a yummy peasant-style main dish.
Kale, Potato & Bean Pot w/ Ham Hocks
3 to 4 large handfuls of kale -- washed, stemmed & chopped
1 small ham hock
1 onion, minced
3 to 4 tablespoons each -- chopped (fresh) parsley, thyme and oregano
Water to cover
Kosher salt and coarse pepper to taste (it is easy to over salt kale, so go easy with this seasoning)
2 potatoes, peeled and diced
1 (15 oz.) can northern beans
- Add kale, ham hock, onions and herbs to a cooking pot. Add water to cover and season with salt and pepper.
- Bring to a boil and then reduce heat to simmer; cover and simmer for about 1 1/2 to 2 hours or until ham is falling off the bone and the kale is soft and wilted.
- Add potatoes and beans; cover and cook another 10 to 15 minutes or until potatoes are almost soft. It will still be soup-like at this stage.
- Remove lid and continue to simmer for about 10 to 15 minutes to absorb excess liquid. Taste and adjust seasonings at this point.
Kale, Potato & Bean Pot w/ Ham Hocks
3 to 4 large handfuls of kale -- washed, stemmed & chopped
1 small ham hock
1 onion, minced
3 to 4 tablespoons each -- chopped (fresh) parsley, thyme and oregano
Water to cover
Kosher salt and coarse pepper to taste (it is easy to over salt kale, so go easy with this seasoning)
2 potatoes, peeled and diced
1 (15 oz.) can northern beans
- Add kale, ham hock, onions and herbs to a cooking pot. Add water to cover and season with salt and pepper.
- Bring to a boil and then reduce heat to simmer; cover and simmer for about 1 1/2 to 2 hours or until ham is falling off the bone and the kale is soft and wilted.
- Add potatoes and beans; cover and cook another 10 to 15 minutes or until potatoes are almost soft. It will still be soup-like at this stage.
- Remove lid and continue to simmer for about 10 to 15 minutes to absorb excess liquid. Taste and adjust seasonings at this point.
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