Adapted from Kripalu Cookbook
2½ cups cubed turnips
2 tablespoons olive oil
2½ cups sliced onions
1 teaspoon paprika
1 teaspoon diced garlic
¼ teaspoon freshly ground pepper
½ teaspoon sea salt
4 cups stemmed and washed chopped kale
3 cups stemmed and washed chopped chard
½ cup water
1 tablespoon red wine vinegar
1. In a medium-sized saucepan with a steamer basket, steam the turnips in water, covered, until just tender, about 10 minutes or less. Remove and drain, reserving some of the cooking water.
2. In a large skillet, heat the oil and sauté the turnips and onions at high heat for 5 minutes, stirring frequently. Stir in the paprika, garlic, pepper, and salt, and sauté on high for 5minues more, stirring often.
3. Add kale, chard and a small amount of water to the turnips. Cover and steam for 5 minutes. Uncover and cook on high heat until the water has evaporated. Add the vinegar and serve immediately.