Wash the greens and shred finely. Shake off excess water, pack into a large saucepan, and sprinkle over the turnips and celery. Cook very gently until softened - 30-40 minutes should be enough. The greens should produce enough liquid to allow cooking without burning, but check after 10 minutes and add a little water if necessary. Drain and then purée in a blender. Return to the pan.
Heat the oil in a frying pan until nearly smoking. Add the onions and ginger, and cook until golden. Stir in the chili powder, then pour the mixture over the purée. Season with a little salt, stir lightly, and serve immediately.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.