25 Min

• 1 bunch Hakurei Turnips
• 3 Tbsp Olive Oil, plus more for drizzling
• Freshly Ground Black Pepper and Sea Salt
• Lemon

Bring medium pot salted water to boil. Meanwhile, cut greens from turnip bulbs, leaving small portion of stem. Slice each turnip lengthwise into 4 to 6 rounds.

Add leafy greens to boiling water and cook 1 to 2 minutes just until tender. Using tongs, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.

Heat oil in large skillet over high heat. Add turnip rounds, season with sea salt and pepper, and cook 3 mintues, stirring and tossing occasionally, until well browned in spots; lower heat if turnips start to burn.

Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, a squeeze lemon and season with sea salt and pepper.