This comforting cold-weather dish brings together tender lentils, smoky ham hock, and earthy chard for a deeply satisfying one-pot meal. The slow simmering builds rich flavor, and the leftovers taste even better the next day—especially topped with a fried egg for breakfast.
INGREDIENTS:
1 ham hock or smoked pork shank, cut into 2-inch pieces (ask your butcher)
1 onion, peeled and finely diced (about lentil-size pieces)
2 carrots, peeled and finely diced (about 1 heaping cup)
2 stalks celery, finely diced, bitter base removed
1 bunch chard, stems and leaves separated; stems diced, leaves cut into 1/4-inch ribbons
1 leek, white and palest green part only, cut into 2-inch ribbons, 1/8-inch wide, washed
4 cloves garlic, peeled and minced
1 pound green lentils (flat type)
Salt and pepper to taste
Olive oil as needed
2 teaspoons fresh thyme, chopped, and 1 teaspoon fresh marjoram, chopped
OR
2 teaspoons fresh rosemary, chopped, and 2 bay leaves
4 cups vegetable or chicken stock (or water), more as needed
METHOD:
Place the ham hock pieces in a pot that fits them snugly and cover with cold water by about 1 inch. Bring to a boil, then discard the water and rinse both the hocks and the pot. Return the hocks to the pot, cover again with cold water, and bring to a simmer. Simmer gently for 20–25 minutes, skimming impurities. Remove the hocks and reserve.
Taste the cooking liquid:
- If very salty, let it cool without reducing.
- If not salty, reduce to about 2 cups for added flavor.
Reserve the liquid.
Heat a 4-quart pot over medium heat and coat the bottom with about 1/8 inch of olive oil. Add the diced onion and sauté until translucent. Add the carrots and leeks; cook until softened and lightly colored. Stir in the diced chard stems and cook until tender. Add the celery and garlic; stir to coat. Add your chosen herb combination and cook for 2–3 minutes until aromatic.
Add the lentils and stir to coat with the vegetables and oil. Taste the reserved hock broth:
- If not salty, add 2 cups.
- If very salty, add 1 cup.
Add enough stock or water to bring the liquid level about 1 inch above the lentils. Bring to a gentle simmer and skim any foam. After about 5 minutes, when the foaming subsides, add the bay leaves if using and season with pepper.
While the lentils simmer, remove and discard the skin from the ham hock and shred the meat. Add the shredded meat to the pot. Taste after 20 minutes—the lentils should be softening. Add salt and pepper if needed. Continue cooking until the lentils are tender, adding more liquid as needed to keep them just barely covered.
When the lentils are nearly tender, pile the chard ribbons on top and gently submerge them. Cook until the greens wilt and the flavors meld.
Ladle into bowls and finish with a drizzle of olive oil.
SERVING SUGGESTIONS:
- Serve with crusty bread to soak up the broth.
- Top leftovers with a fried or poached egg.
- Add a splash of sherry vinegar or lemon at the table to brighten the flavors.
- Stir in a handful of chopped parsley for freshness.
YIELD: 4-6 servings
