Preheat oven to 350
Rinse turnips, separating greens from the root vegetable.
Slice turnips into 1/2 inch squares and put on a baking sheet. Coat with spices, including 1/2 tsp of real salt and oil and massage onto every surface
Bake at 350 for 10 minutes. Increase temperature to 500 and switch to broil.
Cook another 5-6 minutes or until golden brown
Meanwhile, chop cabbage into long shreds and salt with about 1/2 tsp of real salt and set aside.
Rinse turnip greens, removing bottom stems where there are no leafy greens. Coarsely chop remaining greens using about 3-4 knife chops.
Skim about 2 tbsp of the fat from top of bone broth, or use another fat of your choosing, and add to a large saute pan with broth.
Bring broth and fat to a simmer and add salted cabbage. Then add turnip greens.
Stir and cook down until both veggies are bright brilliant green. Do not overcook. This should take about 5 minutes.
Tong greens into a bowl, making sure to allow the remaining broth to stay in the pan.
Poach egg by cracking it directly into the remaining heated bone broth that was used to saute the greens.
Salt and pepper egg and cover so that the egg poaches.
Top greens with roasted turnips and poached eggs.
Serve and Enjoy!