Add the stock along with the smoked hock and bay leaves. Stir the black-eyes into the pot and add the kale. Bring the pot to a boil and then quickly reduce the heat to a simmer. Cover and cook for 1 hour.
Lift the lid, taste the liquid and add salt and pepper to taste. Remove the bay leaves and bones of the hock.
Serve in large bowls along with hot cornbread.
Notes
Some folks like to soak their black-eyes before cooking, so feel free to take that extra step. Pork jowl bacon is sold in many supermarkets, but feel free to use a thick-cut smoked bacon. You'll notice I forgo the peppery bite of hot sauce or Cajun seasoning in this recipe since I want the fresh flavors to shine through.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=15972