Braised Turnip Greens with Roasted Turnips

2 medium turnips, peeled and cut into 1/2-inch cubes

2 tablespoons oil

12 ounces thick cut bacon, sliced crosswise into 1/4-inch strips

1 red onion, thinly sliced

2 bunches turnip greens, cut crosswise into 1-inch strips and rinsed

2 cups chicken stock

Salt and pepper

Pepper sauce, for serving

Heat oven to 400F. Line a baking sheet with parchment. In a bowl, toss turnips and oil to coat. Season with salt and pepper, then spread onto prepared baking sheet. Roast until golden and tender, about 35 minutes. Meanwhile, in a large skillet with a lid, cook bacon over medium heat until golden and starting to crisp, about 15 minutes. Add onion and sauté until wilted, about 6 minutes. Add greens and toss to coat with bacon fat. Add stock and reduce heat to medium-low. Cover and cook until greens are dark green and tender, about 25 minutes. Stir in roasted turnips and increase heat to medium-high. Let cook, uncovered, until liquid has reduced by half, about 8 minutes. Season to taste with salt and pepper. Serve hot with pepper sauce.