1-2 Tablespoons cooking oil
1/4 tsp red chili flakes (or more if you like it hotter!)
1 tablespoon minced ginger root
2 cardamom pods
1 tsp fennel seeds, ground in a spice grinder
1 bunch salad turnips, greens separated and cut into quarters or bite sized chunks depending on the size of the turnip
1/2 cup water
1 tsp salt
About 1-2 cups of turnip greens (all from your bunch above), chopped
2 Tablespoons cream

In a medium skillet heat oil until hot.  Add chili flakes and ginger and saute stirring for 2 minutes.  Add cardamom pods and fennel, stir, then quickly add turnips, salt, and water.  Bring to boil, then turn down heat, cover, and simmer until almost tender, about 5 minutes.  Add greens on top, recover, and simmer 2-3 more minutes until wilted.  Uncover, add cream, stir and simmer about 2 minutes until sauce thickens.  Serves 2-4.