Edna Lewis Greens

• 2 pounds cured pork shoulder or slab bacon
• 3 pounds turnip greens or mixed mustard, poke, collards, and lambs quarters or pigweed, stems removed, well rinsed

1. In a heavy pot over low heat, simmer the pork in 3 quarts cold water for 1 hour.
2. Remove and discard the pork and skim the broth.
3. This stock can be prepared 1 day ahead of time and refrigerated until needed.
4. In a nonreactive large pot, warm the broth.
5. Add the greens, cover the pot, and simmer for 20 minutes.
6. Check a few leaves to see if they are tender: Young greens may be nice and soft after 30 minutes; older ones can require up to 2 hours of simmering.
7. When the greens are soft, taste.
8. Add salt if needed.
9. Serve the greens hot with relish or fresh sliced onions and vinegar.

cured pork shoulder, mixed mustard

Taken from www.cookstr.com/recipes/edna-lewisrsquo-greens (may not work)