As I do quite often, I got the following recipe from the New York Times. Post Easter equaled a lonely ham bone and I finally got to try it out as I had been sitting on the recipe since January of this year. I followed the recipe to the T, yet let it stew for a bit longer than suggested as I wanted a very flavorful broth. It turned out great, broth was very good, I am still deciding weather or not I liked the navy beans (I tried navy and pinto mixed) or would potentially leave them out in favor of just kidney beans. I also chose the red wine vinegar over the hot sauce as I peppered to taste and did not feel a need. Enjoy! 



  • 4 strips bacon, thick cut, sliced into 1/2-inch pieces
  • 3 large carrots, peeled and sliced
  • 2 celery stalks, trimmed and sliced
  • 1 large onion, peeled and diced
  • 3 garlic cloves, finely chopped
  • 1 ham bone (1 1/4 pounds), cut in half or in thirds (ask your butcher to do this)
  • 1 bay leaf
  • 2 1/2 teaspoons salt, plus additional to taste
  • 1/2 head green cabbage, shredded (about 8 cups)
  • 3 cups cooked beans (rinsed and drained if canned), such as cannellini, navy or pinto
  • 1 small bunch kale, ribs removed and leaves chopped into bite-size pieces (6 cups)
  • Black pepper, to taste
  • Hot sauce or apple cider vinegar, to taste.

1. Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate.
2. Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Stir in the cabbage and simmer 30 minutes. Add the beans and simmer 15 minutes. Stir in the kale and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.
Yield: 6 to 8 servings.