Photo by Eva Kolenko

Leftover Ham Bone, Bean and Kale Soup

  • 2 tablespoons olive oil
  • 1 leftover ham bone–with the meat
  • 1 smoked ham hock
  • 1 large white onion, medium diced
  • 1 carrot, medium diced
  • 3 garlic cloves, peeled and smashed
  • 3 thyme sprigs
  • 2 fresh bay leaves
  • 1 tablespoon herbs de Provence
  • 1 teaspoon chili flakes
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 2 15-ounce cans cannellini beans, drained
  • 1 bunch kale, stems removed and roughly chopped
  • Fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 3 mL tincture

Heat a heavy Dutch oven over a medium heat and add the olive oil. Add the ham bone, allowing it to brown on all sides, about 5 minutes. Add the ham hock, onion, carrots, garlic, herbs, herbs de Provence and chili flakes. Cook until the vegetables start to sweat and caramelize, about 8 minutes, stirring well and making sure they don’t burn.

Add wine, scraping up any brown bits on the bottom of the pan. Add the chicken stock and enough water to cover the bones. Simmer on low for 30 minutes. Add the beans, kale and extra cold water if necessary. Cook covered for an additional 30 minutes.

Pull the meat from the ham bone, discard the bone and return meat back to the pot. Remove the ham hock and reserve for another use. Add a squirt of lemon juice and season with salt and black pepper if needed. Add the tincture and serve with crusty bread slathered with good salted butter. Makes 8 servings. Amount of THC is determined by the tincture.

Recipe courtesy of Michael Tsonton