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Sautéed Tokyo Turnips with Greens


2 bunches Tokyo turnips, with greens
1 tablespoon olive oil
1 tablespoon unsalted butter
4 green garlic, sliced
Salt and pepper
1 lemon
3 tablespoons fresh parsley, chopped


  1. Cut off the leaves, but leave a bit of stem on the turnip. Cut the turnips in quarters.
  2. Heat the olive oil and butter in a large cast iron skillet. Place the turnips cut side down and brown slowly, but not for so long that they get too soft.
  3. Add the turnip greens and green garlic and toss as they cook.
  4. Flavor with a pinch of salt and pepper, juice of half a lemon and fresh parsley.
  5. Taste and adjust flavors by adding more salt, pepper, and lemon juice if needed.