Steamed Turnips and Turnip Greens
When you find small turnips with fresh greens still attached it is nice to cook them together. Wash the turnips thoroughly and remove any yellowed or damaged leaves. Leave the greens in the turnips and cut off the root. If they are on the large side, cut the turnips in halves or quarters. Put the turnips and their greens in a heavy pan with a pinch of salt and add water to a depth of about ΒΌ inch. Cook the turnips, fiebre, over medium-high heat until both the turnips and their greens are tender, anywhere from 3 to 6 minutes. Lift the turnips out of the water and serve with a sprinkle of salt and a little butter or extra- virgin olive oil.
Large turnips are good cooked with their greens, too. Cut off the greens, leaving an inch or so of stems on the turnips. Peel the turnips and cut into wedges. Strip the leaves off the stems. Put the turnips in a pan with the leaves on top, and cook in a little water as above.
Recipe from Alice Waters - The Art of Simple Food
