Warm half of the olive oil in a skillet over medium heat. Add in the onions & ginger and saute for about 8-10 minutes until they start to gain a little golden color.

Wash the turnips and its greens well. Chop the turnips roughly into small pieces. Shake the greens dry, stack up and roughly chop into strips.

Add the chopped turnips to the onions. Saute for another 5-8 minutes until they become tender. If they begin to stick to the pan, add a splash more oil or water until they staring to soften. Add salt to taste.

In a separate skillet, warm the remaining olive oil. Add the turnip greens, saute until wilted and most of the liquid has seeped out. When they are done, remove from the heat and squeeze on a few squirts of the fresh lemon and a pinch of salt. Taste. Add more salt or lemon as desired.