Ham Hock and Kale Soup Recipe

In a large pot, sear the ham hock until browned on all sides.

Add the onions and garlic and cook until the onions are translucent.

Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce to a simmer and cover the pot.

Let the soup cook for 1.5 hours, or until the ham hock is tender and falling off the bone.

Remove the ham hock from the pot and shred the meat.

Return the meat to the pot and add in the kale, thyme, salt, and pepper.

Let the soup cook for an additional 20-30 minutes, or until the kale is wilted and tender.

Serve hot and enjoy!