Cook bacon in a stockpot or large pan over medium-high heat until edges start to brown.

Add diced onion and cubed turnip to the pan with the bacon. Cook until the onions become translucent.

Add minced garlic, kosher salt, ground black pepper, brown sugar, and Tabasco sauce to the pan. Cook until the garlic is fragrant (about 1 minute).

Pour apple cider vinegar into the pan and continue cooking until it has reduced by about half and looks syrupy.

Transfer the mixture to a stock pot, scraping up any browned bits from the bottom of the pan. Add chicken stock and greens.

Bring the mixture to a simmer, allowing the greens to wilt down.

Reduce heat to medium-low, cover the pot, and let simmer, stirring occasionally, for 2 hours or until the greens reach the desired level of doneness.