3 tablespoons olive oil
1 medium white onion, finely chopped
4 cloves smashed garlic
1 red bell pepper, finely chopped
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 cup chicken stock
½ tablespoon smoked paprika
1 pound smoked ham hock or thick-cut smoked bacon
1 pound collard greens, stems removed and coarsely chopped
1 pound Lacinato kale greens, stems removed, and coarsely chopped
freshly ground black pepper
In a large dutch oven over medium heat, warm 2 tablespoons olive oil. Saute the shallots and garlic until translucent, about 3 minutes. Add the red bell pepper and cook until tender, about 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the milk, cream, stock, and smoked paprika; bring to a boil.
Add the ham hock and stir in the greens; reduce heat to low. Simmer and cook until greens are tender and sauce thickens; about 30 minutes. Season with salt and pepper to taste. Cook with soul. Eat with pleasure.