Gluten Free Green Soup with pork

This is a variation of the traditional caldo verde made gluten free by avoiding the sausage. Although I believe that there is now gluten free sausage available. I was cooking this & my husband raved how good it was so I figured, I better put it down in writing.

Cook in crockpot all day or overnight

• 3-4 country style pork ribs just covered with water

Once the ribs are cooked and nicely browned with a nice brown broth, you're ready to start the soup. I generally cook soups in a cast iron dutch pan, but I imagine any soup pot will do.

Saute till soft & starting to brown

• 4 large onions sliced

Add & saute

• about 5-6 small mild peppers, 1 small hot pepper or 1/2 a regular bell pepper (optional)
• 1 stalk of rhubarb sliced* (optional)
• sliced radishes** (optional)
• 4-6 garlic cloves

Then add and cook about 10-20 minutes till potatoes are soft

• cooked meat & broth
• 4 diced potatoes (traditionally they're grated)
• 1 can white navy beans (about 15.5 oz can
• about 1 teaspoon salt
• about 1/2 teaspoon pepper
• some chopped parsley (optional)

While all this is cooking, prepare

• about 1 pound of greens. Traditionally kale is used but I really like swiss chard. Mustard greens and spinach work too. I usually just buy the best looking greens.

When preparing greens it important to wash them well. Easiest way is to fill the sink with water to let the dirt settle off them. Then cut out the rib, roll them up and cut into very skinny strips. Put them in a bowl of water to make sure all the grit is off. There is nothing worse than gritty greens. Then drain.

Once the potatoes are soft, turn off the heat and add the greens. They will wilt. Taste and adjust the seasonings. Can add a little brown sugar if you like.

Notes:
*I have a lot of rhubarb right now & it tastes pretty good cooked in soup.
**Cooked radishes are good too.