Roast baby roots and American saag paneer

As was foretold, the turnips and beets got chopped up and are about to be roasted.  I threw in some baby carrots, salt, and oregano and thyme from my "garden".  The turnips are a lovely delicate pink...

I don't like kale and my room mate doesn't like Indian food.  Until now, the only good way I knew to cook kale was as saag.  This morning I got bold and drastically altered the seasoning:

2 T butter
1/2 onion
1/2 t powdered ginger
2 t lemon juice
1 med. bunch kale
1/2 c. boiling water
1/2 c. yoghurt

Sautee the onion in the butter, add the ginger and lemon juice toward the end.  Add the kale and water and simmer for 20 (25?) minutes covered, until tender.  Add the yoghurt, puree, and season to taste.  Then you can add paneer if you want.

Who knows how it will taste?  I'll try to remember to report on that.

Verdict:  Yummy when spread on sourdough toast.  Cook for 25 minutes, not 20.

This is the best texture I've gotten so far, but I without a lot more cooking it's never going to squish like spinach.