This dish takes inspiration from the spicy boiled Collard Greens dishes of the American South. Kale and spinach are simmered in a hearty broth flavoured with smoked pork, chilli, herbs and a generous dose of garlic. You can of course serve this as a side to BBQ brisket or pork shoulder , or with roast lamb and new potatoes or even just on its own with some crusty bread.

4 heads of kale washed and chopped
6 heads of spinach washed and torn
6 cups of chicken stock
1 ham hock
4 teaspoons crushed garlic
2 pinch chili powder
2 tablesoon brown sugar
1/2 teaspoon dried thyme
1/2 teaspoon chopped rosemary
2 bay leaf
1 teaspoon cumin
2 large onions chopped
vegetable oil
salt and pepper

heat oil in a large pot, add onions and garlic and saute until translucent

Add herbs, spices and sugar , fry for a further minute taking care not to let the spices catch

Add the hock, and stock, bring to a boil , reduce to a simmer and cook covered for 2 hours. Top with water if mixture reduces to far.

Remove hock, strip and chop the meat from the bone and and fat, return the meat to the pot bring it back to a simmer .

Add the kale and simmer for 15min, then add the spinach and simmer for 5 min. Taste , season and serve.