Separate the turnip roots from the leaves. Peel the roots and cut them into ¼-inch cubes. Place in cold water to cover.
Remove the turnip leaves from the stems, and discard the stems. Wash and rinse three times in a sink full of cold water. Change the water after each rinse.
Slice turnip green leaves into ½-inch strips.
Large dice the bacon and place in the bottom of a large stockpot.
Render the bacon until it’s almost crisp and fat coats the bottom of the pan.
Deglaze the pan with the vinegar and chicken stock.
Add the turnip green leaves and roots (drained) and ½ teaspoon salt; stir to combine.
Add 2 cups of water, bring to a simmer and cook for 45 to 60 minutes.
More water may be added during the cooking process as needed. You want the greens swimming in liquid.
After 45 to 60 minutes, taste for tenderness. Once tender, add salt and pepper to taste.