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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the ham hocks and 8 cups of water in a crockpot and cook on 'low' for at least six hours, or until meat is very tender and falling off the bones. Remove ham hocks. Strain and refrigerate broth. Remove and discard skin, bones, and excess fat from meat. Shred remaining meat, cover, and refrigerate. | 2. Soak the garbanzo beans overnight in water to cover by at least 2". Strain and discard soaking water. | 3. Measure ham broth and water to make 8 cups. Place beans, ham, ham broth and all remaining ingredients in crock pot. Cook on 'high' until simmering. Turn to 'low' and continue cooking until garbanzos are soft but not mushy. Add boiling water as needed to maintain the consistency you like. | 4. Add kale and cook on 'high' for about 15 minutes or until crisp-tender. | 5. Serve in heated bowls with a sprinkling of chopped cilantro or Italian parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham hock	2			-	-	-	-
water				-	-	-	-
garbanzo bean	4	cups	dried	3024.0	503.6	163.76	48.32
garlic	1/4	cup	chopped	50.66	11.2404	2.1624	0.17
onion	3		chopped	132.0	30.822	3.63	0.33
potato	6		cut	-	-	-	-
clove	3			17.262	4.1284	0.3761	0.8190000000000001
peppercorn	12			302.30400000000003	1.876	0.6432	32.9104
coriander seed	12			64.368	11.8778	2.6719	3.8383
kale	1/2		cut	3.92	0.7	0.3424	0.0744
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.