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Remove stems and any bruised leaves from the greens. Wash thoroughly in cold water; drain well. Chop the leaves into rough, wide ribbons. (You should have about 6 cups packed greens.)
In a 6-quart Dutch oven cook the greens, covered, in salted boiling water for 4 minutes. Add the turnips; cook for 6 to 8 minutes more or until the greens are tender but still vibrant-colored and turnips are tender. Add the pearl onions; return to a boil just to thaw the onions. Drain greens, turnips, and onions well in a colander; set aside.
Preheat oven to 375°F. In the same Dutch oven melt the 3 tablespoons butter. Stir in the flour, salt, pepper, and nutmeg. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; add shredded cheese, stirring until melted. Gently stir in the cooked greens mixture, making sure greens are evenly dispersed. Transfer to a 2-quart baking dish.
In a small bowl stir together bread crumbs and the 2 tablespoons melted butter. Sprinkle over the turnip mixture. Bake about 20 minutes or until bubbly and crumbs are golden brown.