Put pork, cleaned greens and quartered onion covered with water, season and acidify with vinegar. Simmer gently for a good hour, then put in the peeled pears. Stew for about 15 minutes.
In the meantime, cook the beans in salted water until crisp, then rinse under ice-cold running water. Finely dice the bacon or possibly cut into strips and render. Dust with flour and fry until lightly browned. Pour in a quarter of a liter of meat-pear-clear soup and simmer for about ten minutes. Add whipped cream and savory and season. Heat the beans in it. Arrange the bean vegetables in a large baking dish, place the meat in thin slices on top and surround with the whole pears or possibly cut into pieces.
Serving: Potato dumplings, a light dry white wine.
Our tip: Use bacon with a subtle smoky note!