Cut, strip, and tear three bunches of turnip and two of mustard greens. If you like, peel and cube/dice turnip roots. Put greens in a clean stoppered sink, sprinkle with salt, cover with water, and agitate to knock off sand and other debris. Repeat until thoroughly clean. Drain and load into a pot along with roots, a quart of water or light stock, a chopped white onion, and a half pound of sliced bone-in ham or smoked turkey tail. After greens have reduced, cut heat to low and cover. Stew, stirring occasionally, for at least two hours. Add liquid as needed. Adjust salt, pepper to taste, and let sit uncovered a half hour before serving with pepper vinegar.
