Serves 6

4 turnips, peeled and quartered
1 cup onion, coarsely chopped
1 tablespoon rendered chicken or lamb fat, or olive oil
2 bunches arugula
1 1/2 teaspoon coriander
1/4 cup beef blood (available at some butcher shops)
1/2 leek, minced
2 cloves garlic, minced

Place turnips, onions, and fat in stockpot and add water to just to cover. Bring to boil, then reduce heat and simmer, partially covered, until turnips are tender - about 40 minutes.

Drain off some of the water until there is half an inch left in the pot. Stir in the arugula and coriander; cook for a minute or so, until the arugula is wilted. Then gradually stir in the blood. The liquid in the pot will thicken. Cook another minute. Stir in minced leek and garlic, and serve.

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