Pork, Lentil and Kale Soup

1 ham hock, cut in half
1 cup dried lentils
2 cups fresh kale, chopped
1 medium onion, minced
¼ cup carrot, minced
1 clove garlic, minced
1 teaspoon fresh rosemary, minced
2 teaspoons olive oil
6-8 cups vegetable or chicken broth
1 teaspoon salt
1 teaspoon pepper
3-4 teaspoons sour cream




Heat olive oil in a large pot and sauté onions, carrot, garlic and rosemary until onions become translucent. Add the ham hock and sauté on each side for 1-2 minutes. Add the lentils, salt and pepper and stir. Add the broth and cook for 30-40 minutes or until lentils are soft. When lentils are soft, add the fresh kale and stir. When the lentils are fully cooked, remove from heat and pour into serving bowls. Top off each bowl with a dollop of sour cream and some fresh kale for texture.