Cooking with Barry & Meta Kale with Smoked Ham Hocks

Kale Greens with Ham Hock Recipe The Hungry Hutch

Add carrots, leeks, celery, and onion, and sauté for 5-6 minutes. Add garlic and cook another minute or two until fragrant. Pour in broth, beans, Italian seasoning, garlic powder, bay leaves, salt, and pepper. Stir to combine and nestle in the ham hocks. Bring it all to a boil, then reduce the heat and simmer for 30 minutes or so.

In Michelle's Kitchen Kale and Lentil Soup with Ham

Bring to a boil, then reduce to a simmer and cover the pot. Let the soup cook for 1.5 hours, or until the ham hock is tender and falling off the bone. Remove the ham hock from the pot and shred the meat. Return the meat to the pot and add in the kale, thyme, salt, and pepper. Let the soup cook for an additional 20-30 minutes, or until the kale.

Braised Kale and Collards with Ham Hock Taste of the South Recipe

Method. De-seed, peel and chop the squash into approximately 1-2 inch cubes. Add the chopped onion, smashed garlic, and squash to the crock pot. Add the whole smoked ham hock, burying it into the vegetables. Pour the vegetable stock into the crock pot, along with the vinegar. Stir in the salt and pepper.

slowcookerkaleandhamhocks autumn makes and does

Add greens and broth to slow cooker and mix well. Tuck a ham hock into the center of the greens and cover the slow cooker. Cook on low for 9-10 hours or high for 6-7. Remove ham and cool slightly. Discard fat, skin and bones and set aside meat. Add meat to slow cooker with apple cider vinegar and mix well.

Kale Greens with Ham Hock Recipe The Hungry Hutch

Boil 2 more minutes. Remove from heat; cover and let stand one hour. Drain beans and add 8 cups of water, ham hocks and bay leaves to beans. Cover and bring just to boiling over medium high heat. Reduce heat to low and simmer gently with lid tilted, about 1 1/2 hours, until beans are tender. Remove from heat.

Kale Chips Simply Being Mommy

Add greens and salt to hocks. Cook 30 to 40 minutes or until greens are done and barley is tender. Add vinegar, taste and adjust seasonings as needed. Remove meat from ham hock bones and serve. Ham hocks have been added to the sautéd onions (step #2) Kale has wilted and is tender; it cooks along with the ham hocks and barley.

Black Kale with Ham, Garlic & Onion FineCooking

Put the kale in a colander, then pour over the kettle water. Drain, then stir through the lentils along with the ham hock. Season and keep warm on a very low heat. Crack 2 of the eggs into 2 ramekins, then carefully add to the pan of boiling water. Turn the heat down to a simmer and cook for 1½ minutes or until the whites set.

Slow Cooker Kale & Ham Hocks Slow cooker dinner recipes, Thanksgiving

Cover and cook at a bare simmer until hocks are very tender, 2 to 3 hours. Remove ham hocks from liquid, transfer to a cutting board, and pull bones from meaty and fatty parts. Discard bones. Chop up meat into chunks and return it to pot. Add collard greens, pressing down to submerge in liquid. Return to a simmer and cook, uncovered, until.

Kale Greens with Ham Hock Recipe The Hungry Hutch

It should have reached a minimum of 165 degrees F, but will likely end up around 200 degrees F. Separate the meat from bone on your ham hock. This can usually be done easily with a small knife. Discard bones, tendons, and excess skin. Shred the meat and combine back into the pot with the collard greens. Serve hot.

BRAISED KALE WITH BACON AND GARLIC CHEZ CARR CUISINE

Instructions. Melt the butter in a soup pot over medium heat. Add the onion, celery and carrot to the pot; stir and sauté, about 5 minutes until tender. Next add the diced potatoes and ham; cover with stock and bring to a simmer. Season according to taste and simmer for 15 minutes until the potatoes are tender.

DIY Kale Chips Made By Jill

Add the kale, and cook for 5 minutes. Return the potatoes to the pan, along with the ham hock. Increase the heat under the pan. Add the sauce ingredients and the cheese and toss together As soon as the liquid has evaporated, turn the heat off and serve. Add poached eggs if desired. This recipe is best made with ~, Salad potatoes.

Crock Pot Ham and Bean Soup Feast for a Fraction

Cook for 2-3 minutes, stirring occasionally until the kale has wilted. Stir in the ham and set aside. In a large saucepan, melt 3 tablespoons of butter. Add the flour and cook, whisking constantly to combine. Stir in the salt, pepper and cayenne.

Kale Greens with Ham Hock Recipe The Hungry Hutch

Add chopped kale to pot with peas and cook for 10 minutes covered. Remove ham hocks and bay leaf and discard. Strain out solids and cook liquid down to one cup, about 10 more minutes. Turn off burner and add butter. Stir to dissolve. Add solids back in and stir to combine. To serve, place mixture over rice and top with cooked bacon and scallions.

Slow Cooker Ham & Bean Soup Recipe & Video TipHero

A tablespoon of full fat yoghurt/kefir/sourcream to serve. Method. Sweat the leeks and garlic and celery in olive oil till softened. Add the shredded kale and any other ingredients. Defrost the ham hock stock and add to the pot. Throw in the parmesan rinds and the meat shreds. Throw in the grains and lentils.

Crock Pot Ham and Bean Soup

In a large stockpot or Dutch oven, heat oil over medium heat. Add onion; cook until softened, about 6 minutes. Gradually add kale, 2 cups water, and 1 cup broth; cook, stirring frequently, until kale is wilted. Repeat with collards, remaining 2 cups water, and remaining 1 cup broth. Add salt, pepper, and garlic powder.

Braised Kale with Pink Beans and Ham

Serves six; 4 ham hocks; 4-5 heads/bunches curly kale; 18 cornichons; For the salad cream: 4 egg yolks; 30ml white wine vinegar; 2tsp Dijon mustard; Juice of 1 lemon