Slow-Simmered Kale with Ham and Potatoes

from Better Homes and Gardens magazine | makes 6-8 servings

Serve with cornbread for a light meal or omit the potato in the soup and serve with baked potatoes for a more substantial meal.

3 bunches kale
3 Tbs. olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1/2 lb. ham, thinly sliced and cut into bite-sized pieces
2 qts. chicken broth
1/4 c. apple cider vinegar
1 Tbs. sugar
1 tsp. red pepper flakes
2 medium potatoes, thinly sliced

Wash kale and cut away thick stalks. Roll together in small bunches and slice into bite-size pieces.

Heat oil in a large pot. Add the onion and garlic, stir to coat, then add the ham; cook about 10 minutes, or until the onions are softened. Pack in the greens, pushing them down into the pot; then add the broth, vinegar, sugar, and red pepper flakes. Bring to a rolling boil and cook for 10 minutes, until greens start to wilt, then turn the greens over with a wooden spoon and lower the heat until the liquid is simmering. Add potatoes. Cover; cook for 45 minutes. Taste the broth and add kosher salt as need. Cook, covered, for an additional 10 minutes. Serve hot.