Soup, Glorious Soup

[madbaker]

This week's Resolution Recipe: Pork and Greens Soup.

Olive oil
2 lbs boneless pork shoulder, cut in 2" chunks
salt & pepper
3 quarts stock (I used a combination of highly concentrated homemade chicken stock and white wine)
2 bay leaves
3 sprigs thyme tied together
6 garlic cloves (Hah! I used more)
1 medium onion, chopped
1 carrot, chopped
(I added some sliced leftover mushrooms)
7 cups chopped various greens: collard, turnip, watercress, chard. (I used a combination of chard, kale, and arugula. Aruuuuugula.)
Parmesan cheese

Heat oil in a large pot over medium-high heat, add the pork and sprinkle with salt and pepper, and cook until browned on all sides, about 10 minutes. Add the stock, bay, thyme, and garlic. Bring to a boil over high heat and then reduce to a simmer. Cover and cook for about 2 hours, until the pork is very tender. Remove the pork with a slotted spoon, let cool, and shred it. Remove and discard the bay leaves and thyme; degrease the soup. Heat some additional olive oil in a skillet, add the onion and carrot (and mushroom) and cook about 10 minutes, until soft and beginning to color. Add to the soup with the pork. Add all the greens and simmer for 12-15 minutes, until just tender. Season with salt & pepper if needed, ladle into bowls, and sprinkle with Parmesan.

What worked: This was a really nice, comforting meal on a cold day. Without being heavy.

What didn't: I couldn't be bothered to remove and shred the pork; I just cut it in 1/2" pieces instead. I think the shreds would probably work better but it was too much work.

Will I make it again? I'll add it to the regular rotation as an easy thing to use up lots of greens during cold months.

Comments

[vittoriosa.livejournal.com]

I did something similar to this the other day, with leftover turkey instead of pork. My greens were arugula and parsley and I also put in some whole-wheat macaroni elbows. It was tasty.

[ptigris.livejournal.com]

YUM.