WITH broiled sweet onions
This recipe is loosely based on one by Rick Bayless that my parents make with big chunks of pork shoulder their butcher calls “pork cushions”; I’ve never seen that terminology used myself, but it feels appropriate. Bayless’s process is of course a bit more complicated, and he uses potatoes and wild greens instead of turnips, but I really love the bite and faint bitterness of turnips and their greens (which mellow considerably over the course of a day in the slow cooker).
Put the tomatillos, cilantro, chiles, garlic, cumin,
Chop the turnip greens and submerge them in a large bowl of water, swishing to remove any sand. Lift them into a colander and repeat the rinse with clean water until no more sand remains. Drain the greens well and set aside in the fridge if doing this in the morning.
Turn the cooker to high. Gently fold the greens into the pork and sauce in the cooker, cover, and cook until the greens are wilted and just tender, 10 to 15 minutes. Season with more salt, if needed, and serve.
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