2 Tbs. olive or canola oil
1 large onion, chopped
1 large turnip, chopped
3 large carrots, chopped
1 Tbs. kosher salt, plus more to taste
1 tsp. freshly ground black pepper
2 tsp. paprika
1 jalapeño pepper (preferably red), chopped
1/2 lb. smoked pork neck bone
3 bunches collard, mustard, turnip, beet, dandelion, or chard greens, or combination thereof (about 75 leaves), washed, thick ribs removed, leaves crosscut into two-inch- wide strips
8 cups water
1 Tbs. vinegar
Pour the oil into a four-gallon stock pot and heat it over medium-high heat. Add onion, turnip, carrots, salt, pepper, and paprika. Cook, stirring occasionally, for about 10 minutes, until the vegetables have softened but not browned. Add the jalapeño, neck bone, greens, water, and vinegar and increase the heat to high, stirring a few times to blend the vegetables and greens. Cover and reduce the heat to low once the pot reaches a boil. Simmer the greens, stirring once or twice, for approximately 20 to 30 minutes, until tender.
Cookbook author Matt Lee has a lot on his plate—luckily, he has helping hands in his kitchen
