Butter-Sautéed Hakurei Turnips & Greens with Garlic and Lemon

Ingredients

• Kosher salt

• 1½ pounds Hakurei baby turnips, greens attached

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons butter

• 2 cloves garlic, thinly sliced

• Freshly ground black pepper

• Zest of ½ lemon (optional but recommended)

• 1–2 teaspoons fresh lemon juice

Directions

1. Prep the Turnips & Greens
   Separate greens from the turnips, leaving a small bit of stem attached. Wash both thoroughly. Peel turnips if desired (skins are tender and edible). Cut each turnip lengthwise into 4–6 wedges, about ½-inch thick.

2. Blanch the Greens
   Bring a medium pot of salted water to a boil. Add the greens and cook just until tender, 1–2 minutes. Transfer immediately to cold water. Drain, squeeze dry, and roughly chop.

3. Sauté the Turnips
   Heat olive oil and butter in a cast iron or stainless steel skillet over medium-high heat. Once the butter foams, add turnips in a single layer. Season with salt and pepper. Cook, turning occasionally, until golden brown and just tender, about 4–5 minutes.

4. Add Garlic & Greens
   Lower heat to medium. Add sliced garlic and cook until fragrant, about 30 seconds. Add chopped greens and toss until warmed through, about 1 minute.

5. Finish & Serve
   Remove from heat. Add lemon zest and a squeeze of lemon juice. Taste and adjust seasoning. Serve warm with an extra crack of black pepper.