Sauteed Hakurei Turnips and Braised Greens

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READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    bunch baby turnip (actually hakurei turnips, with greens)
  • 1
    lb leafy greens (such as Chard, Mizuna, spinach, tatsoi)
  • 2
    teaspoons oil, divided
  • 12
    1/2 cup apple juice or 1/2 cup white wine
  • 12
    teaspoon salt
  • 14
    teaspoon black pepper
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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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