Sauteed Hakurei Turnips and Braised Greens
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 bunch baby turnip (actually hakurei turnips, with greens)
- 453.59 g leafy greens (such as Chard, Mizuna, spinach, tatsoi)
- 9.85 ml oil, divided
- 118.29 118.29 ml apple juice or 118.29 ml white wine
- 2.46 ml salt
- 1.23 ml black pepper
directions
- 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. Sautee 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.
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