Instructions:
- Render the Sausage: Heat the Dutch Oven over medium heat. Add sliced sausage and cook until browned and fat has rendered out (about 6–8 minutes). Remove sausage with a slotted spoon, reserving the rendered fat in the pot.
- Sauté the Mirepoix: Add onions, carrots, and celery to the reserved fat. Sauté gently until softened, about 8 minutes. If the pot seems dry, add a splash of oil or butter.
- Bloom Aromatics: Add minced garlic, smoked paprika, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Build the Broth: Slowly whisk in the flour (if using a thickener). Immediately pour in the cold stock, scraping up any browned bits (fond) from the bottom. Add the bay leaves. Bring the liquid to a gentle simmer.
- Simmer the Foundation: Return the cooked sausage to the pot. Reduce heat to low, cover partially, and simmer for 30 minutes to deepen the flavour base.
- Incorporate the Greens: Add the chopped turnip greens in batches, pushing them down into the liquid as they wilt.
- Final Simmer: Continue to simmer, partially covered, for another 20–25 minutes, or until the greens are tender and the broth has melded.
- Season and Finish: Remove bay leaves. Stir in the apple cider vinegar. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle hot into bowls.