Ingredients

Steps

• Slice the spring greens finely and wash them thoroughly, leaving the water clinging to the leaves.
• Heat the sunflower oil in a large lidded pan and add the cumin seeds until they pop.
• Lower the heat and stir in the chilli, grated ginger, and crushed garlic.
• Add the turnips, salt, and turmeric, then cover and cook for 10 minutes.
• Add the spring greens, cover, and cook for another 10 minutes until tender.
• Remove the chilli and serve the dish hot.