Here’s a very old-timey, simple way folks cooked turnips—no fuss, no fancy seasonings, just how my great grandparents did it on their farm. Chop up your greens, rinse/wash them in cold water and salt until they are clean, put in a big stock pot. Peel and cube your turnip roots then add them to your pot. The key is to add some salt cured meat to your pot- you want the meat croughly sliced up. Fill your pot with clean water and just a dash of extra salt if needed. Bring to a boil then reduce. Cook