2 bunches hakurei turnips with greens1/2 Tbsp. olive oil1/2 Tbsp. butter1/4 cup white wine
salt and pepper to taste
1. Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2 inch pieces. Trim any roots from the turnip bulbs and discard. Cut the turnips into quarters or eights depending on the size.
2. In a saute pan with a lid, ehat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and saute until crisp-tender, about 5 minutes. Remove the turnips from the pan and add the greens. Cover the pan and cook greens about 6 to 8 minutes, stirring occassionally.
3. Add the white wine and cook until liquid reduces. Return turnip bulbs to pan and cook 1 to 2 minutes to heat through. Serve immediately.
Serves 4.
Recipe adapted from eveningedge.com