Eating your leafy greens has never been more delicious--or easy! Bacon adds an extra punch of flavor to the turnip and mustard greens in Easy Braised Southern Greens that is both healthy and comforting!
Place bacon in a Dutch oven or other heavy pot. Cook over medium-high heat until evenly browned and crisp.
Tip the pot and remove all but 1 tablespoon oil from the Dutch oven.
Add the chicken broth and bring to a boil.
Add greens by the handful, waiting in between each addition until the greens wilt.
Cover with the lid slightly ajar and cook 20-25 minutes or until greens are tender.
Add vinegar, tabasco and season to taste with salt and black pepper.
SUBSTITUTIONS: You can substitute collards, kale or Swiss chard for the turnip and mustard greens.MAKE AHEAD: The greens can be made 1-2 days ahead of time. Reheat on the stovetop or in the microwave until heated through.FREEZER-FRIENDLY: Cool thoroughly and freeze in portions as desired. Thaw in the refrigerator or in the microwave. Reheat until thoroughly heated through.