From Todd There isn’t a leafy green I love more than arugula. In our garden, it is one of the plants that keeps reseeding itself once it has gotten established—so long as we don’t pull out the older plants too early. In the kitchen, its peppery kick makes it usable as both an herb and a leafy green. For some people, the larger leaves may have a little too much flavor, but we love its body, heart, and soul. For an additional layer of crunch and flavor, serve some of your favorite pickled vegetables alongside. If you want a tamer version of this recipe, choose baby arugula or replace a bit of the arugula with some regular lettuce instead. The warm pork shoulder contrasting with the cool arugula makes a great winter-weather dish. Keep the pot of pork shoulder warmed nearby for refills throughout the dinner.