- 2 pounds jowl bacon, unsliced
- 100 milliliters bourbon
- 1 tablespoon black peppercorns
- 4 bay leaves
- 3 to 4 cups apple cider
- 1 tablespoon olive oil
- 1 bunch turnip greens—stalks removed, rinsed and thinly sliced
- 1 teaspoon apple cider vinegar
- Salt, to taste
- Pepper, to taste
How to make this recipe
Preheat the oven to 350 degrees. Place the bacon, bourbon, peppercorns and bay leaves in a Dutch oven, then add enough apple cider to mostly cover the bacon. Braise the bacon for 4 hours, then remove from the oven; let the bacon cool in its liquid in the Dutch oven for 1 1/2 hours, then remove and place in a re-sealable plastic bag, discarding the liquid. Refrigerate until cold and firm, at least 6 hours but up to 5 days.
Warm the olive oil in a skillet over medium heat. Add the turnip greens and briefly toss; add the apple cider vinegar and toss until softened and bright green, about 2 minutes. Add salt and pepper to taste and set aside.
Clean the skillet and heat over medium-high heat. Slice the bacon into 1-inch thick slices, then sear on each side, about 1 minute per side, flipping carefully. Serve with the turnip greens.