A true southern delicacy it’s hard to find rutabaga and ham hocks in other parts of the country. But once you’ve had them they’ll definitely be a staple at all your barbecues. Be sure to save the pot liquor (the broth left over after cooking the vegetables) for stock in soups and stews!
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OLD SCHOOL KALE WITH HAM CHOPS
1 tablespoon olive oil
½ medium white onion finely chopped
4 cloves of garlic crushed
