Bon Appétit’s old-fashioned Southern Easter menu

Preheat oven to 350° F. Pierce sweet potatoes all over with fork. Place potatoes on rimmed baking sheet. Roast until potatoes are very soft, about 1 hour 45 minutes. Remove potatoes from oven and let stand until cool enough to handle. Peel potatoes and place flesh in mixing bowl; add butter.

Using electric mixer, beat until mixture is fluffy and smooth. Mix in 2 tablespoons honey. Season to taste with salt and pepper and more honey by teaspoonfuls, if desired. Transfer sweet potatoes to serving bowl.

Combine 16 cups water and pork in very large deep pot; bring to boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Using sieve or slotted spoon, remove pork pieces from broth and discard.

Return broth to boil. Season lightly with salt and pepper. Add greens to broth by large handfuls, allowing greens to wilt slightly before adding more. Cover and boil gently over medium heat just until greens are tender, about 10 minutes for mustard greens and 20 minutes for turnip greens or kale.

Drain, reserving cooking liquid. Transfer greens to serving bowl. Moisten generously with cooking liquid (reserve remaining cooking liquid for another use). Season to taste with salt and generous amount of pepper. Scatter onion over, if desired, and serve.