Steam them. After water is boiling, put in greens above water on grate in 10 min, theyre done.( unless you are cooking a lot at once ). 4-6 servings. Season after done. Cook less time if you like em crisper.
First, once you decide what type of meat you'll season them with (i.e., some type of smoked pork or smoked turkey, ususally), put the meat in a crock pot or small pot, season to taste and cook on low until the meat is tender. Smoked meats usually are tough on the outside, hence the reason for slow cooking them. This meat will be added to the greens later.
If you are cooking turnip and mustard (as stated in your OP), consider also adding spinach to the mix (to be added later). Turnip & mustard greens by themselves tend to have a bitter edge, and spinach tones down that edge.
Pick & Wash the greens thoroughly, as any grit left on them will be present in the finished product, and no one wants that "grainy" feeling in their mouths. To pick them, you want to pull the leaves from off of the stems, as the stems don't taste as good as just the leaves. (I personally leave in a few stems, as I like the taste of them-IMHO).
Place them in a large stock pot, fill to just above the greens w/water, season w/seasoned salt, pepper, garlic and toss in onions to taste. Pour in a little bacon grease for seasoning. Let boil until leaves are tender (time varies with regard to amount of greens cooked). Just before they're done, pour in the meat and stock from the meat to add even more flavor. At this point, it's also good to add the spinach (if using frozen leaf spinach), since it doesn't take long to cook. (if using fresh spinach, add much earlier in the recipe, as it will need time to cook to tenderness).
Once they're done, make sure you have plenty of hot-water cornbread (or jiffyor Martha White if you like really sweet bread or can't make hot-water bread), fresh tomatoes & green onions to top with, some hot sauce, and a fork!!
Wash them first, get grit out. fry bacon or add salt pork to water while boiling.
All taste better if you cut/slab of salt pork into 1/2' cubes and add to boiling water and cook for 20 minutes . Martha White corn bread and buttermilk for the old timers out there.
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"But everyday that you have made a difference in someones life, may insure you stay above ground a little longer".<aircooled>
Fresh spinach is a favorite with my family. I mince up a couple of cloves of garlic and mix in the spinach leaves. Then I drizzle the leaves and garlic with olive oil and lemon juice. Then I stir fry it all in a wock.
After frying some pork steak I left a small amount of grease in the skillet, added a clove of fresh garlic, (minced), some diced up onion....cooked til wilted and served with apple cider vinegar...no complaints and none left so I must of done something right...oh...I ended up using fresh spinach
wash greens at least twice, remove stems as much as is practical. rinse again, add ham hocc, 1 cup onion and enough water to cover half way. Then boil on high for 1 hour, add salt to taste. Serve with cornbread and onion slices...pinto beans if you please