Strip the leaves and remove the stems from the greens.

Add greens to a large bowl and fill with cold water. Let the greens soak for a few minutes and then plunge the greens in the water to loosen the sand and dirt. remove the greens and empty the bowl, rinsing out the grit. 

Repeat this step again. 

Rinse each the turnip greens under cold running water and drain in a colander. Taking time to ensure the greens are clean is essential.

Roughly chop the turnip greens. 

In a dutch oven or large soup pan, cook sliced bacon over medium heat, stirring until crisp. 

Remove bacon to a paper towel lined plate and set aside. 

Reserve 2 tablespoons of bacon drippings in the pan and cook the onions and garlic, stirring occasionally until onions are caramelized.

Add turnip greens to the onions and cook about 2 - 3 minutes until greens are wilted.

Add chicken broth and bring the mixture to a boil. 

Stir and lower to simmer. Cover and cook about an hour to an hour and a half until greens are tender. 

Taste the greens and season with sugar, salt and pepper. The sugar will lessen the bitterness of the greens. It is optional and can be added to taste.

Stir in the bacon and serve immediately with hot sauce.