4 pounds fresh turnip greens
4 ounces smoked bacon, roughly chopped
1 medium onion, chopped
1 teaspoon crushed red pepper
1/4 cup dark brown sugar
2/3 cup apple cider vinegar
6 cups of water (more as needed)
Salt as needed
Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly two to three time to insure no grit; set aside in a large bowl.
Roughly chop raw bacon and render in a large stockpot over low heat for 5 minutes before adding chopped onion.
Increase to medium high heat and cook until onions are translucent.
Add diced ham, crushed red pepper, brown sugar, vinegar and water and bring to a boil.
Add cleaned,chopped greens and simmer for approximately four hours, stirring occasionally and adding extra water if needed.
Once greens are fully cooked and tender, taste for seasoning and add salt if desired.
Note: The juice from cooking the turnip greens is called “Pot Liquor” and can be used as a dip for your biscuits or cornbread.