Southern Turnip And Mustard Greens
Updated July 30, 2015
- Total Time
- 2 hours 15 minutes
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Ingredients
1 ½ pounds cured pork shoulder
6 cups water
1 teaspoon freshly ground pepper
¾ pound turnip greens, well rinsed
¾ pound mustard greens, well rinsed
1 small onion, peeled and sliced
¼ cup apple cider vinegar
Nutritional analysis per serving (4 servings)
12 grams carbs; 121 milligrams cholesterol; 464 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 31 grams fat; 6 grams fiber; 177 milligrams sodium; 33 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine pork and 6 cups water in a large saucepan. Bring to a boil and simmer gently over medium-low heat until it reduces to 1 quart, about 2 hours. Remove pork and discard. Season broth with pepper.
- Step 2
Add the greens and cook over medium heat until tender, stirring frequently, about 15 minutes. Using a slotted spoon, transfer the greens to a large glass or ceramic bowl. Reserve the broth for the dumplings (see recipe). Add the onion and vinegar, toss to combine. Serve immediately.
Private Notes