Equipment
Ingredients
Broth Base
- 680 g pork shoulder, cured
- 1425 ml water
- 2 g black pepper, freshly ground
Greens and Finishing
- 340 g turnip greens, well rinsed and chopped
- 340 g mustard greens, well rinsed and chopped
- 100 g onion, peeled and sliced
- 60 ml apple cider vinegar
Nutrition (per serving)
Method
Place the cured pork shoulder and 1425ml of water in a large saucepan and bring to a boil.
Reduce heat and simmer gently for approximately 2 hours until the liquid has reduced to about 950ml (1 quart).
Remove the pork shoulder from the saucepan and season the liquid with 2g of black pepper.
Add the turnip greens and mustard greens to the seasoned broth and cook over medium heat for 15 minutes.
Use a slotted spoon to transfer the greens to a large bowl, leaving the liquid in the pan.
Add the sliced onion and apple cider vinegar to the greens and toss to combine before serving.
Chef's Notes
- The liquid remaining in the pot, known as 'pot liquor', is highly flavorful and can be served alongside the greens.
Storage
Refrigerator: 4 days — Store greens in the cooking liquid (pot liquor) to maintain moisture.
Freezer: 3 months — Freeze in airtight containers with liquid.
Reheating: Reheat in a saucepan over medium heat until simmering.
