Any vegetables that you have bought from the Farmer's Market.
Salt and Pepper
Start with the root vegetables; turnips, radishes, beets. Separate greens from vegetable and set aside. Cut the root from the vegetable and peel if necessary. Wash the vegetables and the greens thoroughly. Roll up greens in one mass and cut into medium size pieces to make them more manageable and cut vegetables so that they are all approximately the same size; the small ones leave whole, cut some in half, and some in quarters.
Cut small heads of vegetables into quarters; bok choy. Wash thoroughly.
Cut any greens; kale, mustard greens, into manageable pieces the same size as the turnip greens. Melt butter, you will need 2 TBS butter per bunch of root vegetables, in a saute pan over medium high heat until sizzling. Add root vegetables and saute for a little while then add enough chicken broth to come up a quarter of the way. Continue cooking veg until 1/3 of the way cooked, taste a piece for texture if unsure, then add bok choi and saute until almost done, then add all the greens until all is tender and ready to serve.
You will need to add more butter and chicken broth throughout the cooking process just make sure the vegetables stay glossy and not to dry.