2 tablespoons olive oil
1 medium yellow onions, finely chopped
1 scotch bonnet pepper, seeded and finely chopped
2 cloves garlic, smashed
2 bunches turnip greens, about 10 pounds, with roots peeled and cubed
1 pound smoked turkey neck bones, roasted
2 quarts turkey or chicken stock
1 tablespoon rice wine vinegar
1 tablespoon hot sauce (I like Red Devil's or Frank's)
1 tablespoon adobo seasoning
2 dry bay leaf
Kosher salt and freshly ground black pepper
2 cups pork crackling, crushed
2 teaspoons cayenne pepper
Heat the oil in a large pot over medium heat. Cook the onion, scotch bonnet pepper, and garlic. Add the, turnip greens, turkey neck bones, and stock and bring to a boil. Season with rice wine vinegar, hot sauce, adobo seasoning, bay leaf, and salt and pepper. Reduce to a simmer and cook for 1 hour and 30 minutes, until greens are tender. Add more liquid as needed to submerge the greens. Season to taste with more salt and pepper.
In a small bowl, combine the pork crackling with cayenne pepper. Garnish the greens with the crushed pork crackling. Cook with soul. Eat with pleasure!