Sautéed Baby Japanese Turnips
Ingredients:
1 bunch of Japanese Turnips with the greens
2 tablespoons water
2 tablespoons white wine
1 tablespoon butter
1 tablespoon olive oil
Salt & pepper
Directions:
- Cut off the leafy greens leaving about an inch of the green stem attached to the turnips.
- Rinse the turnips under running water, then cut them in half or into quarters from stem to root depending on their size.
- Fill a sink or big bowl with water and let the turnip greens soak for a few minutes. Swish them around allowing any dirt or sand sink to the bottom.
- Lift the greens out of the water and shake them off. Some water clinging to the leaves is fine.
- Slice the greens into thin strips.
- Combine the water, wine, butter and olive oil in a sauté pan and bring to a simmer over medium high heat.
- Add the turnips along with a pinch of salt and pepper. Cover and simmer for about 5 minutes.
- Uncover and stir in the turnip greens adding 1/4 cup of water along with them and continue to cook for another 2-3 minutes until the greens are wilted but still bright green.
