• 7 ounces small turnips, peeled and finely chopped
• 1 pound frozen chopped spinach or other greens
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• 2 tablespoons grated ginger
• 1 onion, finely chopped
• 1 1/2 tablespoons lemon juice

Bring 1/2 cup water to a boil.  Add the turnips.  Cook 1 – 2 minutes. Add the spinach and paprika.  Cook 2 – 3 minutes or until all the water has evaporated. Mash the mixture to the best of your ability and remove from heat. Heat the oil in a second saucepan over low heat. Add the ginger and onion and cook 2 – 3 minutes.  Add the vegetables from the first saucepan.  Mix well and toss until everything is well seasoned.  Serve with the lemon juice.