Instructions

1. With a sharp knife, separate turnips from greens. Wash greens and chop into 2-3 inch pieces. Scrub turnips and leave whole. Reserve.
2. In a heavy-bottomed stock pot, fry bacon over medium-low heat with onions. Add oil to pan, if needed, to keep onions from sticking to bottom of pan. Cook, occasionally stirring, until bacon begins to crisp and onions soften.
3. Raise heat to high and deglaze pan with half of the vinegar, whisking bottom of pan to remove any stuck bacon bits. Add 8 cups of water, remaining vinegar, and greens to pot. When greens come to a boil, stir, then reduce heat to simmer and cook 15 minutes. Add the turnips and continue to cook until turnips are tender. (Note that if turnips are dissimilar in size, add the largest first and cook 15 minutes or so. Then add the smaller ones.) Season to taste with kosher salt, if needed, and freshly ground pepper. Pepper vinegar is a nice condiment to pass, if this is available to you.