Place the ribs, pig skin, bones, pancetta, pig ear (if using), and trotter (if using) in a large pot and add enough water to cover. Bring to a gentle simmer over low heat, skimming off any scum that rises to the top.

Meanwhile, bring a large pot of water to a boil over high heat. Salt the water. When the salt has dissolved, add the greens, working in batches as needed to avoid overcrowding, and boil for 30 seconds to 1 minute. The greens should still be very al dente. Drain the greens and repeat with the remainder, allowing the water to return to a boil after each batch. Spread the greens out on a baking sheet to cool for about 20 minutes. When cool enough to handle, gently squeeze out some of the excess water and chop into 1-inch strips.

When the ribs and pig skin are tender, 2½ to 3 hours, remove the ribs, skin, bones, ear and trotter from the broth and set aside. Add the sausages to the pot and cook on low for 10 minutes, just until cooked through. Remove and set aside. Strain the broth, then return it to the heat. Pick the meat off the ribs and trotter, reserving the meat and discarding the bones and ear. Cut the skin into a small dice. Slice the sausages into ¼-inch-thick rounds.

Add the rib meat, diced skin, any meaty bits, sausage pieces and greens to the broth. Season with salt and simmer over low heat until the greens are very tender, about 20 minutes. Serve immediately with Pecorino dusted on top.

Serves 6 to 8

Parla’s national book tour makes a stop at Osteria Radici in Allentown on April 22nd. See katieparla.com for details and full schedule.