1005. BACON BRAISED TURNIP GREENS

serves 4


2 slices thick-cut bacon, roughly chopped
1 medium onion, chopped (1 cup)
1 lb. turnip greens (from about 3 bunches)
1 tablespoon 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. Remove all but 2 tablespoons of bacon fat from pan. Add the turnip greens to the pan 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.


courtesy of: Ivy Manning / Culinate, 1524 NW 23rd Avenue, Suite A
Portland, Oregon 97210, 503-916-1777