White Bean and Lacinato Kale Soup with Smoked Ham Hock

Step 1

To a large Dutch oven, add ¼ cup of the oil and the garlic, celery, carrot, and onion. Turn the heat to medium-high and cook, stirring continuously, until golden, 10–12 minutes. Add the stock, beans, bouquet garni, and ham hock. When the liquid begins to boil, turn the heat to medium and cook, partially covered and stirring occasionally, until the beans are completely soft, 1–1½ hours.

Step 2

Remove from the heat and discard the bouquet garni. Use a slotted spoon to transfer the ham hock to a plate. When cool enough to handle, discard the skin and bone, then shred the meat and set aside. Use a slotted spoon to transfer half of the beans to a bowl, and set aside. Using an immersion or regular blender, thoroughly purée the soup. Stir in the reserved beans and season with salt and black pepper to taste.

Step 3

Into a large cast-iron skillet set over medium-high heat, pour 2 tablespoons of the oil. When it is hot and shimmering, add the kale stems and cook until tender, 3–4 minutes. Add the kale leaves, season with salt and black pepper to taste, and cook until the leaves are wilted, 2–3 minutes. Scrape the kale into the soup and return the skillet to the stove. To the empty skillet, add the remaining oil and the shredded pork and cook until crisp, 6–8 minutes.

Step 4

To serve, ladle the soup into bowls and top with the pork.