Japanese turnips are a real treat, they can be eaten raw with dip, in a salad or sauteed. This recipe is worth your time and effort because you get to use the turnip greens with the turnips. Yum and powerfully good for you! Recipe is courtesy of Daniel Gritzer at Serious Eats.com
What you need:
1 1/2 pounds Japanese (Hakurei) baby turnips, with green tops
3 tbsp extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Gently scrub turnips. Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs to transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.