Edna Lewis Greens

1. 1

   In a heavy pot over low heat, simmer the pork in 3 quarts cold water for 1 hour.

2. 2

   Remove and discard the pork and skim the broth.

3. 3

   This stock can be prepared 1 day ahead of time and refrigerated until needed.

4. 4

   In a nonreactive large pot, warm the broth.

5. 5

   Add the greens, cover the pot, and simmer for 20 minutes.

6. 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. 7

   When the greens are soft, taste.

8. 8

   Add salt if needed.

9. 9

   Serve the greens hot with relish or fresh sliced onions and vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.