Pork, Potato and Greens

On Monday (it might have been Sunday?) we finished off the remaining pork (oh how long it lasts and how good it does). I also put some potatoes in the oven to bake and took care of the mustard greens in the refrigerator. The greens were flavored with garlic, ginger and Balsamic vinegar along with a middling amount of lemon juice and salt.