Combine aioli ingredients in a blender and process until smooth. Chill until ready to serve.
Boil the potatoes until tender. Drain and set aside.
Saute the onions, turnip, bell pepper and serrano until tender and fragrant, 7 minutes. Season with red pepper flakes, salt and pepper. Add the kale. Once wilted, add the collards and season again with salt and pepper.
Once the greens have cooked down, add the potatoes and mash into a thick potato cake the size of your saute pan. Cook over medium-high until golden brown on the bottom.
Place a large plate on top of the pan and quickly flip the potato cake onto the plate so the crispy side is up. Slide the cake back into the pan to crisp up the bottom. Cook 5-7 minutes more and serve with basil chive aioli.