2 pounds assorted greens, such as collards, beet tops, turnip tops, kale, chard, dandelion, escarole (whatever that you can get that is strong and a little bitter), washed and roughly chopped
1 pound slab bacon, diced into cubes and cooked
1 cup cider vinegar
1 head garlic, cloves smashed and peeled
Pork Stock, recipe follows
2 green chiles, such as poblano or hatch
8 ounces tomatillos, husked and roughly chopped
1 tablespoon ground cumin
1/2 tablespoon fresh oregano
2 cups cooked or canned black-eyed peas
Handful fresh cilantro, washed, stemmed and roughly chopped
Juice of 2 limes
Salt and freshly ground black pepper
2 pounds pork stew bones or neck bones
1/4 cup kosher salt
2 onions, quartered
1 head garlic, halved
Really be sure you wash the greens several times; these bitter babies love the dirt and sand and once they are in your pork stock there is no going back.
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