HAM HOCK & GIGANTE BEANS WITH KALE
1 Ham Hock (available at most good butchers, but you may have to ask)
1 head of Kale (any variety, or honestly use Collars, or any leafy green), torn into 2" pieces
1 Clove Garlic, minced
1 large Onion, peeled & chopped roughly
Salt/Pepper to taste
1 lb dried Gigante Beans (sold here)
2-3 Stalks Celery and 2-3 Carrots, cut into pieces
Clean and soak Gigante beans overnight. Drain and rinse beans.
Cover beans and thawed ham hock with water or stock, add onions and garlic, simmer until tender (about 2 hours). Add celery and carrots for last hour of cooking. When ham is done remove from pot to cool. Remove skin and bone and cut into bite-size pieces. Return to pot and continue cooking until beans are done.
NOTE: If using an InstantPot (as I do), you can sear the thawed ham hock and start the onions and garlic in 1/4 cup cooking oil, on "saute", then add beans and stock or water to cover the beans by 1.5-2", and pressure cook for 105 minutes. Depressurize, add the greens, stir in and cook for 15 minutes or until greens are to your liking!
Pro Tip: serve this with crusty (toasted) French bread