Chile-Spiked Potatoes with Turnip Greens

Turnip greens are usually found in the supermarket in late fall or early winter. These giant green leaves are slightly bitter but are a rich source of essential nutrients. The greens are never eaten raw. Braised, they turn buttery-smooth with a slight hint of pleasant bitterness. The turnips themselves are delicious sliced, diced, and cubed in savory stews like Tender Braised Lamb with Turnips. The more available mustard or collard greens are excellen