Corn Dumplings with Braised Greens

Corn Dumplings with Turnips & Mustard Greens

For the greens:

• 1 ½ pounds cured pork shoulder
• 6 cups water
• 1 teaspoon pepper
• 1 bunch mustard greens, well rinsed
• 1 small onion, peeled and thinly sliced
• ¼ cup apple cider vinegar

For the dumplings:

• 1 cup milk
• 2 teaspoons apple cider vinegar
• 2 cups cornmeal
• 1 teaspoon salt
• 2 teaspoons baking powder

1. Cover the pork with 6 cups water in a large saucepan or stockpot and bring to a boil.
2. Reduce heat and simmer, gently, until the liquid reduces to about 1 quart. This should take about 2 hours. 
3. Meanwhile, while the pork simmers, make the dumplings: Combine the milk and vinegar in a small bowl. Set aside for at least 5 minutes
4. Combine the cornmeal, salt and baking powder in a second bowl.
5. Mix together the wet and dry and whisk until smooth. Set aside for 45 minutes.
6. After 2 hours remove pork and discard. (alternatively, the meat can be used sauced and shredded for sandwiches or in a terrine but the quality will suffer. Some folks also serve it to their dogs as a treat). Season broth with pepper to taste.
7. Raise the heat to medium and add the greens. Cook until tender, stirring frequently, about 15 minutes.
8. Transfer the greens to a bowl using a slotted spoon and reserve the broth for the dumplings. Add the onion and vinegar to the greens, toss to combine. 
9. Reheat the broth to a simmer.
10. Carefully drop 12 large tablespoons of the batter into the simmering broth and cover. Reduce the heat to medium-low and cook until the dumplings are light and fluffy, about 15 minutes.
11. Remove the finished dumplings with a slotted spoon. Serve with the mustard greens.