Asian Turnip Green & White Sauté
Compiled from a couple of recipes; ready in about 20 minutes; serves 4
1 bunch of Anchor Run Asian turnips
1/2 Tablespoon butter
1/2 Tablespoon olive oil
Sprinkling of salt and pepper to taste
1 garlic clove, minced
1/4 cup white wine
1 tablespoon of chopped fresh parsley (or use chives or another favorite herb)
Remove greens from the turnips and chop coarsely. Cut white turnips into ½” slices or small wedges.
Heat butter and olive oil in a medium-size skillet over moderate heat until foam subsides. Sauté turnips with salt, stirring until crisp-tender, about 10 minutes. Transfer to a dish and keep warm, loosely covered.
Add garlic to the skillet (and add a little more olive oil, if necessary) and sauté over moderately high heat until fragrant, about 30 seconds. Do not brown the garlic. Add the chopped greens and sauté, stirring, until wilted, add white wine and cook until most of the liquid is gone and greens are to desired tenderness.
Return turnip slices/wedges to the skillet, stir in the fresh herbs, add pepper and serve hot.