Name: Garlic Pepper Slow-Cooked Greens with Cottage Ham
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 6 bunches Kale (washed); 1 lb Cottage ham (diced); 2 cups White onion (julienne); 1 Tbsp Spiceology Domestic Garlic Powder; 1 Tbsp Spiceology Black Pepper; 1 tsp Spiceology White Pepper; 1/8 cup Sambal; 6 cups Chicken stock

Ingredients

Scale

6 bunches Kale (washed)
1 lb Cottage ham (diced)
2 cups White onion (julienne)
1 Tbsp Spiceology Domestic Garlic Powder
1 Tbsp Spiceology Black Pepper
1 tsp Spiceology White Pepper
1/8 cup Sambal
6 cups Chicken stock

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Instructions

In a medium stock pot, heat 3 tbsp of oil. Add diced cottage ham and onions and cook down for two minutes.
Add garlic, white and black pepper, and sambal and cook an additional two minutes. Reduce heat to low and add 2 cups of chicken stock.
Take cleaned kale and remove the stalks. Be sure to keep all leafy greens. Very carefully chunk kale into 3×3 inch chunks.
Bring the onions and ham back a boil and slowly add 1/3 of the kale making sure to fold them into the broth.
Working in batches, add handfuls of kale, and chicken stock. Make sure to let the batches of kale wilt before adding the next batch so as to not overload the pot.
Once all kale and stock is in the pot, bring to a boil. Reduce heat to low and let greens simmer for 45 minutes uncovered.
The longer they sit on low, the better they get.
Enjoy. Devour. Share. Thank the ancestors.

Notes

Leaving the lid off allows the flavor to build from evaporation and concentration of flavor. Steady as she goes with greens. If you try to boil them into submission, they will turn to mush.