Braised Country-Style Pork Ribs With White Beans, Olives & Mustard Greens

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1 1/2 pounds boneless country-style ribs or pork shoulder


Freshly ground black pepper

3 tablespoons extra virgin olive oil

1/2 cup diced onion

1/2 cup diced carrot

1/4 cup thinly sliced celery

1 cup white wine

1/4 cup tomato puree

1 cup sliced pitted black and green olives such as Picholine, Lucques, Nicoise or Tournantes

1 bay leaf

4 bushy thyme sprigs

3 cups cooked white cannellini beans, or about two 15-ounce cans white beans, drained

4 cups sliced mustard greens, washed and drained

1/2 lemon

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