- 8 cups water
- 1 pound boned smoked pork shoulder, cut into 1/2-inch pieces
- 3 pounds greens (such as collard, mustard, turnip or kale, or a combination), stemmed
- Combine water and smoked pork in heavy large pot. Cover and simmer 1 hour. Season cooking liquid with salt and pepper.
- Bring liquid to boil. Add greens and cook over high heat until just tender, about 12 minutes. Using slotted spoon, transfer greens and pork to platter. Moisten greens with 1/4 cup cooking liquid.