Instructions: Wash greens thoroughly, drain and remove the thick central rib from each leaf. Cut away any blemished spots and discard any discolored leaves. Then, roll the greens into bunches and cut them crosswise into thin strips, about 1/4-inch wide. Set aside. Meanwhile, heat 2 tablespoons of the olive oil in a large, heavy skillet. When the oil is hot, brown the garlic and add the greens, tossing them to make sure they are cooking evenly. Add 1/4 cup water, cover, lower the heat and continue to cook for 5 minutes, stirring occasionally.

Combine cornmeal, lemon pepper, flour, poultry seasoning and salt; mix well.

Bone the pork chops and cut meat into 1/2-inch cubes. If using pork loin, cut the meat into 1/2-inch cubes. Place pork cubes and spice mixture in a plastic bag. Toss the meat until it is well covered with the spice mixture.

Heat remaining 2 tablespoons olive oil in a separate skillet. Add the pork cubes and cook them stirring occasionally to avoid sticking, for 5 minutes or until they are cooked through but not tough.

When ready to serve, mix the pork pieces in with the greens and serve with black beans and rice. There should be a cruet of Hot Vinegar on the table for those who like their food a bit spicier.

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