If you're lucky enough to find turnips and daikons with crowns of lusty green leaves still attached, cook them together for a bracing, healthy side dish or sandwich filling. Add other robust greens if you have them, including beet greens, kale, and Swiss chard.
It's hard to believe that these delicious, super-nutritious greens are often cut off the turnips or daikons and used as animal food or compost by farmers or just thrown away by home cooks. The same cooks will then pay for the more familiar greens, such as spinach or Swiss chard. You bought it, so use it!