Cuban Green Soup

Ingredients

• Salt pork

  Pork, cured, raw

  2 oz or 57g

• Onions

  Raw

  1 cup, chopped or 160g

• Navy beans

  Mature seeds, canned

  5 can (15 oz) or 2.13kg

• Turnip greens and turnips

  Frozen, unprepared

  2 package (10 oz) or 568g

Directions

1. Set a stockpot or Dutch oven over medium heat. Cook the salt pork until some fat renders and the edges begin to crisp.
2. Stir in the chopped onion and sauté until translucent and fragrant, 3 to 5 minutes.
3. Add the navy beans and frozen turnip greens (no need to thaw). If the pot looks dry or you prefer a brothier soup, add chicken broth or water to just cover the solids.
4. Bring to a boil, then reduce to a gentle simmer and cook, uncovered, until the greens are tender and flavors meld, about 30 minutes. Taste and adjust seasoning as needed. Serve hot, optionally with pepper vinegar and cornbread.