• 1 smoked turkey leg
• 8 slices thick smoked bacon
• 1 tablespoon olive oil
• 8 ounces Versatile Veggies® Diced Yellow Onion
• 16 ounces Palmetto Gardens^TM Mustard Greens
• 2 cups chicken stock
• 1 teaspoon sea salt
• 1/4 teaspoon crushed red pepper
• 1/4 cup apple cider vinegar

Remove skin from turkey leg and chop into bite-size pieces; set aside. In a medium Dutch oven over medium heat, cook bacon in oil until crisp; remove and drain on paper towels. Cool then crumble and set aside. Reserve 2 tablespoons bacon drippings. Add onion to drippings; cook, stirring occasionally, for 8 minutes or until onion is softened. Add mustard greens in batches, stirring until wilted after each addition. Add chicken stock, sea salt and red pepper along with turkey meat. Cover and cook for 25 minutes or until greens are tender. Stir in vinegar. Sprinkle with chopped bacon.