- 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.