Step 1In a large saute pan, cook the bacon until it's crisp, about 5 minutes. Place it on paper towels to drain.
Step 2Meanwhile, wash and dry the turnip greens and pea tendrils. Cut off the turnip stems and chop the greens and pea tendrils into 1-inch pieces. Using the same saute pan, add the butter and cook it until it foams and browns lightly.
Step 3Add the garlic and onion and cook them over medium heat for about 10 minutes or until lightly browned. Add the greens and chicken broth. Saute the greens until tender but still green, about 10 minutes.
Step 4Place the greens in a colander, reserving the liquid in the pan. Strain, cool and reserve the greens. Simmer the liquid for about 10 minutes to reduce by half. Season to taste with salt and pepper. Return the greens and bacon to the pan, stirring to combine and reheat. Serve.