Farmers Market Greens with Chickpeas potatoes and ham

After a trip to my local farmers market, I decided to play around with making some greens with a few additions.  In this recipe I used Kale and Radish  greens for a little variety.  

First things first, make your broth.  I added onions and a ham hock to some water and chicken base and let that simmer for around three hours.  The meat on the ham hock has to be tender so it can be shredded later.  

While that's going on, cut up your potatoes and greens.  Wash the greens, cut and put in a bowl.  Cut up the potatoes as well and store them in water so they don't discolor.  Once you have made the stock, take out the ham hock to cool.  Add in your greens and chickpeas.  Make sure your chickpeas are well rinsed before you add them in.  Cook for a few minutes, then add the potatoes.  While that's cooking, remove and dice up all the tender ham from the hock.  Add that to the pot, cook a couple more minutes, then serve as a soup.  As you can see, I did cornbread with mine.  I crumbled it over the top!  

Enjoy!