Here's a Southern Italian recipe for turnip greens:
1 lb. turnip or mustard greens
1 clove garlic, peeled
crushed red pepper flakes
4-5 anchovy fillets
short tube pasta (rigatoni, ziti, penne, etc.)
ground black pepper
Blanch turnip greens in boiling salted water. Cool under running water then drain. Squeeze excess water from greens and chop coarsely.
in a large skillet, heat olive oil over medium heat. Gently saute whole garlice clove (do not brown or burn) for two minutes then remove. Add a pinch of crushed red pepper to taste and the anchovy fillets. Mash with fork-anchovies should evaporate in hot oil (don't burn!).
Add chopped greens and chicken broth to oil. add enough broth to make a sauce and simmer, uncovered, for about 15 minutes adding broth as needed.
Cook pasta al dente in plenty of boiling salted water. drain and return to pot. pour turnip green sauce over pasta and mix adding black pepper as needed to taste. Serves 4.