Zesty Turnips with Wilted Greens

My inspiration for the following recipe was the Fingerling Potatoes with Wilted Kale recipe by Rufus' Food and Spirits Guide, a page that I follow on Facebook.

Originally, I wanted to make this using turnips AND their green tops, but alas the only turnips available had been trimmed of their tops. I did have some kale, however, so that worked out just fine. Instead of the paprika in the original recipe for potatoes, I used a bit of allspice because it complements the tart "bite" of turnips and kale. Here is what I did:

Ingredients
1 to 1 1/2 lb turnips, peeled & cubed (1 to 1 1/2" cubes)
1 large bunch of kale OR the green tops from the turnips, washed & tough stems trimmed
Olive oil or bacon fat (I used the latter)
6 garlic cloves, minced
1 tsp mustard seeds
1 tsp caraway seeds
1/8 tsp ground allspice

Cook the turnips until fork-tender, either in the microwave with a little water (3-5 minutes) or in boiling water on the stove (10-15 minutes), then drain & set side. While the turnips are cooking, tear the kale or greens into bite-size pieces. Heat the fat or oil in a large skillet over medium heat and saute the garlic about 1-2 minutes until softened and fragrant. Add mustard & caraway seeds and saute 1 minute. Add turnips, sprinkle with allspice and stir to coat the turnips with the fat & seasonings. Add the kale or greens and cook, stirring frequently, until wilted and tender -- this took me closer to 15 minutes rather than the 5 in the original recipe, but it could very well be due to my old electric stove. Use your judgement and cook until the greens are tender to your taste. Serves 2 to 4 as a side dish.

Zestfully yours,
Gloria