Recipe adapted from In Pursuit of Flavor, by Edna Lewis (Knopf, 1988).
Serves 4
1 pound cured smoked pork shoulder: bacon, or streak-of-lean
3 quarts water
3 pounds greens, such as collards, mustard, or turnip greens, or a mix
Salt and freshly ground black pepper to taste
1. Cook the pork and water in a 5-quart pot for 1½ hours or more, until the meat is very tender.
2. Remove the meat from the stock and discard.
3. Add the greens. You will have to pack them in but they cook down quickly.
4. Cook over medium-high heat for about 25 to 30 minutes. Do not cover the pot or the greens may turn dark. Be careful not to undercook the greens, which is as bad for them as overcooking. Begin tasting after 15 minutes.
5. During cooking, season them with salt and black pepper.
6. Lift them from the pot, shake off excess liquid, and serve hot.
Vegan variation from Claire Robinson on the Food Network: Substitute 1 large onion, diced; 1 teaspoon sweet smoked paprika; and pinch of cayenne pepper for the pork. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Add 1/2 cup water to the pot and once the water is simmering, add the greens.
