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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 461 kcal
- Protein
- 49 g
- Carbohydrates
- 13 g
- Fat
- 23 g
- Fiber
- 6 g
- Sugar
- 3 g
- Sodium
- 169 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 170 mg
- Potassium
- 1173 mg
- Calcium
- 321 mg
- Iron
- 5.6 mg
- Magnesium
- 102 mg
- Phosphorus
- 463 mg
- Zinc
- 9.3 mg
- Vitamin A
- 621 mcg
- Vitamin C
- 112 mg
- Vitamin D
- 1.9 mcg
- Vitamin E
- 4.3 mg
- Vitamin K
- 434 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 1.04 mg
- Riboflavin
- 0.85 mg
- Niacin
- 7.9 mg
- Folate
- 180 mcg
- Water
- 644 g
Sources: USDA FoodData Central
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.
Troubleshooting
Greens are excessively bitter
Cause: The greens were not cooked long enough or the acid balance is off.
Fix: Add a small amount of sugar or an extra splash of vinegar to balance the bitterness.
Prevention: Ensure the greens are simmered until fully tender.
Cultural Context
Collard, turnip, and mustard greens are staples of Southern American cuisine, often prepared as a slow-simmered side dish. This preparation, known as "potlikker" or "pot liquor," utilizes the nutrient-rich broth leftover from cooking the greens, infused with the flavor of cured pork, and is a testament to resourceful cooking traditions.
