I found it funny that Wikipedia said this about turnip greens in the South:
In the Southern United States, stewed turnips are eaten as a root vegetable in the Autumn and Winter. The leaves or "greens" of the turnip are harvested and eaten all year. Turnip Greens are cooked with a ham hock or piece of fat pork meat, the juice produced in the stewing process is prized as "pot liquor". Stewed turnip greens are often eaten with vinegar.
So let me set the record straight. Those of us in the South who love turnips eat the roots year round when we can get them and yes, "greens" are eaten year round too and it doesn't matter if it is turnips, collards or kale. It is cooked with ham hock or pork fat but I have NEVER seen anyone do anything with the juice (or call it anything) except drain it down the sink. They are almost never eaten with vinegar here. Butter is put on them if they need anything(ok, it is a place where fried chicken and bacon grease are staples, lol--because they are yummy!--you see my issue with trying to eat healthy?).
I knew right where to get my turnips today because IGA has them so often but I did get going early so that I could get some. They put about 6 in the bunch with an elastic around them. As I said, I wanted them for the roots as Phil and I aren't real fond of the bitter taste of the greens (well, I like them but he doesn't care much for them and even I like them better when they are young) but I can't let the greens go to waste so I picked out the best looking of the greens and dehydrated them.
Turnips are quite high in Vitamin C, calcium, Vitamin A, Vitamin K, and lutein. I'll take my leaves and crumble up a little into the soups and stews I make to make them a bit more nutritious. You could even make a cream of turnip green soup if you wanted to.