Caldo Gallego

Combine the smoked pork, potatoes, collard greens, dry beans, salt pork and water in a large stock pot.

Bring to a boil, then reduce heat, cover and simmer 1 1/2 hours until beans are tender. Remove the pork shank from the pot and remove the meat from the bones.

Dice the meat and return to the pot.

Wash the unto to remove salt.

Heat the olive oil in a heavy skillet and fry the diced unto until it melts; remove any unto that does not melt and discard.