Braised until soft and yielding, with a mild sweetness stemming from long cooking and a hit of balsamic vinegar, these turnip greens — more tender than collards with a slight pepperiness, similar to mustard greens — become flavorful and savory. Many recipes for turnip greens use smoked meats or ham, but here they get a wonderful smokiness from smoked paprika. Though you can certainly find them attached to their root, turnips, these tasty greens are so popular that they are also sold on their own.
