Bacon-braised turnip greens

MAKES 4 SERVINGS

1 pound turnip greens (from about 3 bunches)

2 slices thick-cut bacon or pancetta, roughly chopped

1 medium onion, chopped (1 cup)

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. Add the onion to the pan and saute 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.

Ivy Manning

Nutrition facts per serving: 157 calories, 10 g fat, 3 g saturated fat, 15 mg cholesterol, 13 g carbohydrates, 6 g protein, 291 mg sodium, 4 g fiber