Sauteed Hakurei Turnips and Braised Greens
1 Bunch Hakurei Turnips with greens
1 lb Greens such as Chard, Mizuna or Braising Mix
2 tsp oil, divide
½ cup water, apple juice or white wine
½ tsp salt
¼ tsp 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. 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.