We love the baby turnip greens that were in abundance by the bushel at the Nasvhille Farmers’ Market this past February weekend. For $1 a pound, you could get yourself a “big ole’ mess of ’em.” We brought them home and made a frittata with them, and a quick pasta toss with browned garlic, browned butter and Parmigiana cheese. Their flavor is much milder and texture more tender than standard turnip or collard greens and as a result can be cooked more like arugula or spinach, meaning as little as possible. Get ya a mess of ’em and get cooking. No ham hock or bacon required.