Turnip greens are edible - true story! They're similar to spinach and work perfectly in this Indian inspired curry recipe. If you don't have turnip greens feel free to substitute pretty much any other standard leafy green - spinach, chard, or kale.
Chicken Saag with Turnip Greens
½ C ghee
1 T turmeric
2 t cumin seeds
1 t each ground cumin & coriander
½ t garam masala
1 hot pepper, seeded
4 cloves garlic*, minced
1 T grated fresh ginger
1 t sea salt
1½ lbs turnip greens* (sub spinach, kale, swiss chard), finely chopped
2 C chicken stock
4 C shredded chicken
½ C yogurt, heavy cream, or coconut cream
¾ C fresh parsley, chopped
Melt ghee in large pot over medium heat. Add spices, hot pepper, garlic, ginger, salt & cook for 10 min, stirring regularly.
Add chopped greens in batches, mixing with spices.
Add chicken stock, simmer covered about 1 hour. Remove cover & simmer for 10 min to thicken sauce.
Add chicken and cream, adjust salt to taste.
Serve garnished with cilantro.