Simple hakurei turnips and green tops. My husband, Michael, loves hakurei turnips because of their sweet flavor. He taught me this very simple, yet delicious preparation. If hakurei turnips are not available, substitute any variety of turnips. Turnip greens are an excellent source of calcium, which researches believe contributes to the bitter flavor of the greens.
- 1 tablespoon extra virgin olive oil
- 3 bunches haruki turnips
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Wash turnips well. Remove the greens from the turnip bottom. Remove hard stems from the turnip greens and tear or cut into bite size pieces.
- If the turnips are large, peel the outer skin. Do not peel hakurei turnips or turnips that are small and tender. Thinly slice the turnips.
- Heat oil in a large skillet over medium high heat. Add turnips and allow them the brown, stirring occasionally. After the turnip roots have browned, add the turnip greens and allow them to wilt, stirring occasionally, about two minutes or less. Season with salt and pepper.
Serve alongside an asparagus frittata with skillet potatoes, roasted portabella mushroom sandwich, or barbecued chicken with baked beans.
Recipe developed by: Michael Van Cise