About this recipe:A winter dish that takes a while to prepare but has lots of flavour. Ham hocks are simmered in water with dark greens such as kale, cavalo nero or mustard greens. Once the ham is cooked, it falls off the bone and you're left with a rich, hearty stew-like dish.
Tina V. Hare
1.5 litres water, or as needed
650g ham hocks
1.5kg kale, cavalo nero, or other dark cabbage, washed and finely chopped
1/2 teaspoon cayenne pepper (optional)
salt and pepper to taste
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Method Prep:10min › Cook:3hr › Ready in:3hr10min
Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes. Skim off any fat from the surface.
Add the cabbage and the cayenne pepper to the pot. Simmer covered for about 2 hours, stirring occasionally.
Remove the ham hocks, shred the meat, and add it back to the greens.