Turnips

Sautéed Hakurei Turnips & Braised Greens

Posted by Carole Koch

1 bunch Hakurei turnips with greens
1 pound greens, such as Swiss chard, kale, spinach, or braising mix
2 teaspoons oil, divided
1/2 cup water, apple juice or white wine
1/2 teaspoon salt
1/4 teaspoon black pepper

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces.

Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sauté the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Plate greens and arrange the warm turnips on top.

Serves 6 to 8.

From www.culinaryschoolrockies.com.

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