Sauteed Hakurei


  • 1 bunch Hakurei turnips with greens
  • 1.5 tsp butter
  • 1.5 tsp olive oil
  • Coarse salt and freshly ground pepper to taste


Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside. In a sauté pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.