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Sauté of Kale, Tokyo Turnips & Scallions


1 bunch Tokyo turnips, cut into ½-inch wedges
1 bunch kale, stems removed, leaves cut into ¼-inch wide strips
½ bunch scallions, whites cut into 1-inch long bits, greens cut thinly diagonally 2 inches long
1 clove garlic, sliced thinly lengthwise
1 tablespoon fresh marjoram or oregano, chopped
2-3 ounces dry white wine, using more if the pan is larger
1-2 tablespoons butter* (Optional)
Salt and pepper to taste
Olive oil as needed


  1. Bring a large pot of salted water to a boil. Add the turnips and cook 1 minute. Drain and give a quick rinse to cool off. Add to a bowl and drizzle with just enough oil to coat, season with salt and pepper. Toss.
  2. Heat a large skillet to medium-high heat. Add enough oil to just film the pan. Add the turnips and cook, undisturbed, just until the bottom is golden. Flip the wedges and cook until the other side is golden. Remove to a serving platter and keep warm. Lower heat to medium.
  3. Add a little oil and when hot, add the scallion whites. Stir, cooking just until translucent. Add the garlic and marjoram and cook until fragrant. Return the turnips to the pan and toss. Add the butter and when it stops bubbling add the wine, then add the chard over the top of the pan and place the lid on top.
  4. Cook 1-3 minutes, the kale should be wilted and most of the wine evaporated. Toss to coat and season with salt and pepper.
  5. Add the scallion greens, and transfer to the serving dish with tongs. If there is a lot of liquid left in the pan, return the pan to the heat and reduce until thickened and only a couple tablespoons are left. Drizzle over the vegetables and serve.

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