A pot of pork rib soup can be light and clean, dark and herbal, smoky and spicy, or bright with lime and fresh herbs. The ribs bring bone, meat, collagen, and richness. The seasoning decides where the soup travels.

Mustard greens can turn a simple pot of soup into something peppery, earthy, and deeply satisfying. They cook faster than collards, hold more character than spinach, and bring a pleasant bite that works across many cuisines.