Note: Growing up in the remote reaches of West Texas in the 1950s, gardens were a big thing, and they were about the only way to get truly fresh vegetables. This “recipe” is the way to get a country-cooking fix the easy way.
1 pkg frozen turnip greens, with or without the turnips
1 small turnip, diced
A couple of tablespoons of onion, diced
2 pieces hickory-smoked bacon, cut into small pieces
1 cup chicken broth
Directions
Add all of the ingredients to an appropriately sized saucepan and bring to a boil over medium high heat. Reduce to a simmer and let cook for 45 minutes to an hour.
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