Bourbon- and Cider-Braised Jowl Bacon Steaks

• 2 pounds jowl bacon, unsliced
• 100 milliliters bourbon
• 1 tablespoon black peppercorns
• 4 bay leaves
• 3 to 4 cups apple cider
• 1 tablespoon olive oil
• 1 bunch turnip greensstalks removed, rinsed and thinly sliced
• 1 teaspoon apple cider vinegar
• Salt, to taste
• Pepper, to taste

1. Preheat the oven to 350 degrees.
2. Place the bacon, bourbon, peppercorns and bay leaves in a Dutch oven, then add enough apple cider to mostly cover the bacon.
3. Braise the bacon for 4 hours, then remove from the oven; let the bacon cool in its liquid in the Dutch oven for 1 1/2 hours, then remove and place in a re-sealable plastic bag, discarding the liquid.
4. Refrigerate until cold and firm, at least 6 hours but up to 5 days.
5. Warm the olive oil in a skillet over medium heat.
6. Add the turnip greens and briefly toss; add the apple cider vinegar and toss until softened and bright green, about 2 minutes.
7. Add salt and pepper to taste and set aside.
8. Clean the skillet and heat over medium-high heat.
9. Slice the bacon into 1-inch thick slices, then sear on each side, about 1 minute per side, flipping carefully.
10. Serve with the turnip greens.

bacon, milliliters, black peppercorns, bay leaves, apple cider, olive oil, apple cider vinegar, salt, pepper

Taken from www.foodandwine.com/recipes/bourbon-and-cider-braised-jowl-bacon-steaks (may not work)