Because what is there not to love about turnip greens and bacon? Exactly! The combo is bananas. And don’t get me wrong, it’s good the day of. BUUUUUUT, the next day, it’s even better!

8 strips of bacon, cut into pieces

1 cup of diced onion

5 cloves of garlic, sliced

1 1/2 pounds oof turnip green leaves, cut into thin strips

4 cups of chicken stock

1 tablespoon of chicken bouillon

1 tablespoon of olive oil

1 teaspoon of sugar

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of Cajun seasoning

In a large skillet, start by sautéing the bacon until crispy. Then, remove the cooked bacon from the skillet, leaving the bacon fat. Add in the onion and garlic and sauté for about 2 minutes. Then, add in the turnip greens and chicken stock. Cook for 10 minutes or until the turnip greens have cooked down and started getting tender. Season with chicken bouillon, olive oil, sugar, garlic powder, onion powder, and cajun seasoning.

To serve, return the bacon bits back to the pan and enjoy while warm.

You’ll notice cornbread on this pic. The recipe is posted here: http://dariuscooks.tv/butter-pecan-cornbread/

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