This type of dish of stewed meat along with greens is one of those old-fashioned meals Greek grandmothers make. They are comforting and rich, and I feel that they point to an important aspect of Greek cuisine; even though it is a meat dish and is considered a special occasion meal, the meat is not the center of attention, but all the vegetables that accompany it. Greek cuisine has a tradition of stewing meats with many herbs and vegetables resulting in a soothing and healthy meal perfect for those days when you want something warm that combines some meat and some hearty vegetables.
Yes, there are plenty of vegetables in this dish. For this recipe you will use about 3-4 pounds of vegetables. So, while you will be eating some meat, you will be getting plenty of greens. Many of these dishes are cooked with the famous avgolemo sauce, but this one is easier: you only add lemon juice.
There are certain combinations that work best. For example pork is usually cooked with celery leaves or chard (as I have done here) or lettuce. Choose pork shoulder and use medium sized chunks, do not cut the meat in very small pieces as I find that they can become tough. Eat this with some good bread for soaking up the lemony juice.