Fill a large stock pot with water and place over high heat to boil. Once boiling, salt the water well and blanch the greens for 30 seconds. Remove with a slotted spoon and set aside in a colander to drain. Next, add the root vegetables to the pot and boil for 5 minutes. Then add the peppers and brassicas, and garlic cloves. Boil another 5 minutes or until all the vegetables are knife tender. Drain.