- Electric Pressure Cooker: Ideal for reducing cooking time and achieving tender greens without overcooking, while managing the rich pork stock effectively.
- Dutch Oven (6-quart): A versatile kitchen tool perfect for slow-cooking stews like Turnip Greens in Pork Stock.
- Chef's Knife: An essential tool for cutting vegetables and pork into the required sizes efficiently.
- Cutting Board with Meat Tray: To keep your workspace clean while handling meat, preventing cross-contamination.
- Stainless Steel Pot (6 quarts): A basic requirement for simmering stews and stocks on the stovetop.
- Digital Kitchen Scale: For precise ingredient measurement, ensuring the right balance of flavors in your dish.
- Immersion Blender (Stick Blender): Useful for pureeing some components if a smoother consistency is desired.
- High-Quality Stock Pot with Lid (6 quarts): Essential for preparing the rich pork stock that forms the base of this recipe.
- Cheese Grater: Handy for garnishing dishes or other ingredients, though not directly used in making Turnip Greens.
- Measuring Cup Set (liquid and dry measurements): Ensures accurate measurement of stocks, broths, and added ingredients to maintain the recipe's integrity.
16 cups water
1 1-pound piece smoked pork shoulder or ham shanks, cut into 1/2-inch cubes
3 pounds coarsely chopped turnip greens, kale, or mustard greens, thick stems discarded
Thinly sliced sweet onion (such as Vidalia or Maui; optional)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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