Southern Turnip And Mustard Greens

Ingredients

• 1 ½ pounds cured pork shoulder
• 6 cups water
• 1 teaspoon freshly ground pepper
• ¾ pound turnip greens, well rinsed
• ¾ pound mustard greens, well rinsed
• 1 small onion, peeled and sliced
• ¼ cup apple cider vinegar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    452 calories; 31 grams fat; 10 grams saturated fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 33 grams protein; 120 milligrams cholesterol; 324 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine pork and 6 cups water in a large saucepan. Bring to a boil and simmer gently over medium-low heat until it reduces to 1 quart, about 2 hours. Remove pork and discard. Season broth with pepper.
2. Add the greens and cook over medium heat until tender, stirring frequently, about 15 minutes. Using a slotted spoon, transfer the greens to a large glass or ceramic bowl. Reserve the broth for the dumplings (recipe below). Add the onion and vinegar, toss to combine. Serve immediately.

2 hours 15 minutes