Gai choi, a Chinese mustard green, is called for in this recipe. Substitute Chinese cabbage, “western” mustard greens or swiss chard.

2 quarts water, or chicken or vegetable stock
1/2 – lb. smoked slab bacon, cut into 1-1/2″ x 2″ pieces OR
1/2- lb. smoked bacon slices, cut into 2″ pieces
1 large bunch greens (see note above)
salt to taste

1. Bring water or stock to a boil in a large soup pot. Add bacon, reduce heat to medium-low, cover and simmer until broth is lightly smoky and pork fat is translucent, about 20 minutes.

2. Meanwhile, wash, trim and roughly chop your choice of greens. You may want to take the leaves off the stems. Add to pot. Cook, stirring often until greens are tender (this will depend on their size). Start checking after about 5 minutes.

3. Taste for seasoning and ladle into soup bowls. Serve with steamed rice, if you like.