Combine first 3 ingredients in a small bowl, and stir mixture until well-blended.
Remove stems from turnip greens and spinach. Bring 2 quarts water to a boil in an 8-quart stockpot or Dutch oven. Add turnip greens; cover and cook 1 minute. Add spinach, and cook until wilted. Drain and rinse greens mixture under cold water; drain and pat dry. Toss with sesame dressing.
Note: Mustard greens can be substituted for turnip greens.