Serves 4
25 min
Sautéed Japanese Turnips With Turnip Greens
Recipe GLPR58142e0310bea4
This simple yet elegant dish celebrates the delicate flavor of Hakurei baby turnips and their tender, nutritious greens. The turnips are halved and sautéed in extra-virgin olive oil until golden and tender, while the vibrant green tops are gently wilted together. A finishing sprinkle of fresh pepper and olive oil brings out the natural sweetness of the vegetables. Served as an appetizer or light side, this Japanese-inspired preparation is ready in just 25 minutes.
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Ingredients
1 1/2 pounds Japanese (Hakurei) baby turnips with green tops
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly ground black pepper
Directions
Rinse the baby turnips thoroughly under cool water to remove any dirt. Separate the green tops from the bulbs, discarding any yellowed or damaged leaves. Chop the greens into roughly 1-inch pieces and set aside.
Pat the turnip bulbs dry with a paper towel. Halve each turnip lengthwise, keeping the skin intact. If any bulbs are particularly large, quarter them instead to ensure even cooking.
Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Add the halved turnip bulbs to the hot oil and season with a pinch of kosher salt. Sauté for 8 to 10 minutes, stirring occasionally, until the cut sides are deeply golden and the turnips are just tender when pierced with a fork.
Add the reserved turnip greens to the skillet and stir well to combine. Continue cooking for 2 to 3 minutes, stirring gently, until the greens are wilted and tender.
Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed. Transfer to a serving plate and drizzle lightly with additional extra-virgin olive oil before serving.
