I've never seen rutabagas tat looked like those pictured. I had relatives that grew them every year. They were round, like an oversized turnip, and were kind of beige/yellow on the bottom, and purple on top.
Rutabagas are a cross between a cabbage, and a turnip. They were first grown in Germany, if I recall correctly. So yess, the greens are very edible. You never see the in stores however.
This site shows what I'm used to seeing.
https://www.diynetwork.com/how-to/outdoors/gardening/is-a-rutabaga-a-turnip
Rutabaga mashed, with butter, pepper, and brown sugar is spectacular.
I would think that the greens would be a lot like uwing collard greens, or fresh spinach. You could even use it in lasagna.
Here's a recipe:
3 cups Tomato Ragu (not the brand, but real ragu), with 1 lb. coarse ground beef, or with sliced sausage of choice ( Kielbasa, Italian Sausage, Bratwurst, etc.), 1/2 cup rutabaga greens, chopped, grated parmesan cheese. Combine ingredients and use with penne pasta. or stuff into manicotti.
Recipe #2
2 cups rutabaga greens
5 radishes, sliced
1/2 yellow onion, rustic chopped
2 medium carrots, sliced
12 oz. dark red kidney beans
1 cup cold water
1/2 cup whole corn kernels
1 stalk celery, sliced
1/4 cup apple cider vinegar
1 tbs. dill wed
1/2 cup sugar
Combine all ingredients and taste. Adjust vinegar or sugar as needed. Refrigerate for two hours.
I hope everyone is having a safe, and wonderful Thanksgiving.
Seeeeya; Chief Longwind of the North