Buy three bunches of turnip, two of mustard, and cut right above the gather. Some people cook turnip roots with their greens, but I don’t.
Strip the leaves from the stems and put them into a clean, stoppered sink. Sprinkle with a generous amount of salt, cover with cold water, and agitate to knock off sand or other debris. Repeat the process until the greens are thoroughly clean. There’s nothing worse than taking a bite of gritty greens or gagging on a stewed slug, and this, brothers and sisters, is the voice of experience you hear.
After washing, load your greens into a big pot, set it on the stove at a medium heat. Add about two cups of light stock, a chopped white onion, and a pound of smoked ham or turkey, preferably bone-in. Reduce heat and cover. Stew for at least two hours, adjust salt, and let sit a bit to set before serving.