The on-hand items turned into quite a tasty soup. Here, loosely, is the recipe:
Kale and Ham Soup
1 Tbsp canola oil
1 medium onion, finely chopped
1/4 pound of cooked ham in smallish dice
1 large bunch of kale, rib removed and coarsely chopped
1 quart chicken stock, heated
1 15 oz can of navy beans, rinsed and drained
Salt and pepper to taste
1. Heat the oil in a large saucepan, add the onions and saute over medium heat until opaque, about five minutes. Stir in the ham for one minute. Add the kale and pour in half the stock. As the kale cooks down, add the rest of the stock.
2. Reduce the heat to medium low, partially cover the pot and simmer for about 30 minutes, or until the kale is tender.
3. Add the navy beans and simmer five minutes longer. Season with salt and pepper to taste.
My mother always added cider vinegar to most things with leafy greens. In her honor, I added a "dash" of balsamic vinegar.