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Trim turnips. Roughly chop greens and cut bulbs into quarters. Heat olive oil in large skillet over medium-high. Place turnips in skillet, cut side down; cook 4 minutes or until golden. Add collards along with chopped turnip greens, vegetable stock, vinegar, sea salt, and pepper. Bring to boil; cover and reduce heat to medium-low. Simmer 5-6 minutes, until turnips are crisp-tender and greens are tender. Uncover, increase heat to medium-high, and cook 6 minutes, until liquid reduces by three-fourths and thickens. Swirl in butter and honey and sprinkle with chili flakes.