Chile-Vinegar Turnip Greens

Used this recipe to cook turnip greens for the first time. Portland's (OR) farmer's market vendors had a bounty of spring turnips with greens on display so used spring turnip greens, more mild and tender than winter greens (the turnips are too). As a result, less braise time needed. Otherwise, prepared per recipe and they were really delicious for flavor and texture. Definitely a keeper!