Broccoli Rabe "soup"

While in Naples my daughter's landlady, Michelina  had us over for Easter lunch.  On of my favorite dish that she made was what Michelina called soup.  It was what we would call greens.  In her version Michelina cooked down the broccoli rabe with a chunk of pork, pork tripe, salt pork, and a pork sausage made with lungs and other pork parts.  In fact Michelina was a little surprised that we would eat the tripe and sausage.  She won't eat it and just wrinkled her nose when I told her it was good.
I've made greens before with collard or mustard greens etc. but never thought to use broccoli rabe.  I've only made broccoli rabe  sauteed with olive oil and garlic.
In my version of course I couldn't find such a sausage so in it's place I found a smoked Italian sausage that worked well and gave the greens that smokey taste.  Here is my version of this soup.

BROCCOLI RABE SOUP

2-3 bunches broccoli rabe
1/2lb chunk pork..I used Boston butt (pork shoulder)
4oz salt pork  cut into chunks
2 links sausage- Italian, polish, etc
4 cloves garlic minced
olive oil
2C chicken stock
water

Wash the broccoli rabe, cut off the ends of the stems set aside
In a large dutch oven heat about 2 tbsp olive oil and saute the garlic.  Once the garlic is fragrant begin adding the broccoli rabe in bunches.  Let the first bunch wilt a little before adding more. Continue adding the broccoli rabe in bunches until it is all added.  Add the chicken stock and enough water to cover.  Add the pork, salt pork and sausage..nestle them into the broccoli rabe.

  Bring the broth to a simmer, cover and cook for at least 2-3 hours until the broccoli rabe is cooked down and the pork is cooked through and shreds easily.  Taste and adjust seasonings.
To serve, plate the broccoli rabe in a large bowl along with the broth.  Shred the pork, slice the sausage in large chunks.  The pork, sausage and salt pork can be served in the same bowl with the broccoli rabe or in a separate plate as Michelina served it so people can add what they like to their soup.

Pork Chop with Apple Fennel Slaw and Greens

I'm trying to use the vegetables I got in my box from Farm Fresh to You. I had a bulb of fennel and some apples and kale, spinach and rappini. I made a Apple Fennel Slaw from a recipe from The Hidden Kitchen THE HIDDEN KITCHEN. I thought that would go well with the pork. The greens I simply cooked with a ham bone and a little chicken stock. The pork I just simply seasoned with salt, pepper, poultry seasoning and garlic powder. Pan fried to a medium rare in a little butter and olive oil.
A good combination and very easy.
Here is the recipe from Dennis Kercher of the Hidden Kitchen:

2 small to medium bulbs of fennel, core removed, julienned, reserve
1 tart green apple (Macintosh or Granny Smith) cut in half, cored, julienne and toss in 1/4C lemon juice to prevent discoloring. Reserve covered in the fridge.
1Tbsp mustard seeds
1/2 C chicken stock
Salt and pepper to taste.
In a saute pan, heat 2Tbsp olive oil with the mustard seeds. Saute the julienned fennel approximately 5 minutes. Add chicken stock, salt and pepper and saute another 5-8 minutes until the stock is absorbed and cooked off. Fennel should be somewhat soft but not completely wilted. Remove from heat and allow to cool down. Strain off excess broth and chill separately from the fennel.
Salad Dressing:
1/4C white vinegar
1/2C high quality olive oil
1 tsp salt
1/2tsp pepper
1 tsp course mustard
1/2tsp Dijon mustard
Mix together well. Add the mustard a little at a time. You don't want it to overpower, just add a suggestion of mustard.
Combine the apple and fennel and add enough of the salad dressing to coat.