Some people cook roots with greens, but I don’t. Cut three bunches of turnip and two of mustard right above the gather. 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 and other debris. Repeat the process until the greens are thoroughly clean; there’s nothing worse than gritty greens. Load leaves into a big pot on medium heat, add about two cups of light stock, a chopped white onion, and a pound of bone-in ham or turkey. Reduce heat and cover. Stew, stirring occasionally, for at least two hours, adjust salt, add a little pepper, and let sit a bit to set before serving.