In a hot skillet, saute l the turnip, leek, celeriac, fennel, and white part of the bok choy in the fat.
Stir around for a few minutes, then allow to cook on medium-low, covered, for about 15 minutes or until the diced vegetables are soft.
Stir occasionally to prevent sticking to the pan.
Add the sausage, leafy greens, garlic, salt, pepper, and paprika and stir until garlic is fragrant and greens are wilted, about 2 minutes more.
Serve hot with optional diced tomatoes, chopped parsley, or sliced green onion on top. (I added feta, but that's not Whole30.)
Add an egg if you like.
* I highly recommend cutting up all the veggies the day before - it really speeds up breakfast prep! Just don't forget that you'll still need to allow for at least 20 minutes of cook time.
* If you don't have cooked ground sausage in your freezer (What? You should!) just add raw ground sausage at the beginning of the recipe. Here's how to make homemade sausage out of any ground meat. I tagged this recipe "vegetarian" too because you could leave out the sausage, no problem.
* Oregano would be great if you don't have smoked paprika.
* Use the green and white parts of the leek. Lots of chefs only use the white, but I don't mind the green one bit.
* How do you cut a celery root? They're ugly things, aren't they? Cut off the leaves and stem if it's attached, trim the outer peel off with a sharp knife, and dice the dense white part for this recipe. You can eat the steams and leaves, too. I just added them to my veggie ends bag in the freezer for homemade stock.