Easy Turnip Mustard Greens

Using kitchen shears, cut bacon into a medium sized sauce pot. Turn heat on medium- medium high.

While the bacon is browning, clean your greens. I fill my (clean) sink with cool water. Go through the greens, cut the very end (hardest part) of the stem off, and place into water. After adding all of your greens to the water, carefully move the greens around in the water. You just want to clean the dirt and grit off of them. Remove from the water and place onto a clean towel. I layer the greens with a large towel, roll it all up, and lightly squeeze to dry.

Stack 4-5 of the same size greens on top of each other. Roll into a log and slice.

Add them all to a bowl to get ready to add to the pot with the bacon.

By now, your bacon should have rendered off it's fat and be browned. Don't drain the fat.

Start adding the cut greens to the pot. It will seem like they're not all going to fit.

Let some wilt down before adding more. The greens will wilt down and there will be more than enough room.

Once all the greens have been added to the pot, add the vinegar and let cook for about a minute. Add in the sugar and salt. Stir the mixture around a bit. Add the chicken broth to the greens, stir again, and cover.

Reduce heat to medium low and let simmer for 15- 20 minutes and enjoy!