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Bacon-Braised Turnip Greens
(recipe, Ivy Manning)
Serve these greens over Aunt Vie's Cornbread.
- 1 lb. turnip greens (from about 3 bunches)
- 2 slices thick-cut bacon or pancetta, roughly chopped
- 1 medium onion, chopped (1 cup)
- 1 Tbsp. red-wine vinegar
- 1 cup chicken stock
- 1 generous pinch of sugar
- Salt and freshly ground pepper
- Hot sauce, optional
- Chop the turnip greens roughly, transfer to a large bowl of cold water, and swirl leaves to loosen any dirt clinging to the leaves. Scoop the leaves out from water and place them in a colander, leaving some water clinging to the leaves.
- Cook the bacon over medium-high heat in a large saucepan or wok until crisp. Transfer the bacon to a small bowl with a slotted spoon and set aside.
- Add the onion to the pan and sauté until translucent, about 5 minutes.
- Remove all but 2 tablespoons of bacon fat from pan. Add the turnip greens to the onions and stir with tongs to wilt the leaves. Add the vinegar, stock, and sugar. Cover the pan and cook over medium heat, stirring occasionally, until the leaves are tender, about 5 minutes.
- Season the greens with salt and pepper, sprinkle the crisp bacon and hot sauce over them, and serve over cornbread.
Read more about leafy greens in Ivy Manning's story "Top of the heap."