When I grew turnips, my favorite thing was the simplest - I would quarter them if they were small, or cut them up if they were bigger, and either boil or steam them until they were tender, even tossing in the cut up greens with them, and just add real butter, salt and pepper, and knosh away - let them speak for themselves.

And one side-note from a Southern girl who ADORES collards... have you had a hard frost up there yet? Collards aren't really at their best until they have had at least one hard frost - they they achieve TRUE perfection. When I was doing all my Greek cooking, I was even known to substitute lovely collard greens for the grape leaves in Dolmathes - it worked wonderfully!