Southern Turnip And Mustard Greens

• 1 1/2 pounds cured pork shoulder
• 6 cups water
• 1 teaspoon freshly ground pepper
• 3/4 pound turnip greens, well rinsed
• 3/4 pound mustard greens, well rinsed
• 1 small onion, peeled and sliced
• 1/4 cup apple cider vinegar

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

cured pork shoulder, water, freshly ground pepper, onion, apple cider vinegar

Taken from cooking.nytimes.com/recipes/371 (may not work)