• Fine sea salt, divided
• 1 1/2 pounds baby turnips, with tops
• 3 Tbsp. extra virgin olive oil
• Freshly ground black pepper
• Butter (for serving)

1. Bring a medium pot of salted water to a boil. Cut turnip greens from bulbs, leaving less than 1/2 inch of stem attached to each bulb. Wash greens and turnips well. Cut each turnip lengthwise into 4-6 wedges, about 1/2 inch thick.
2. Add greens to boiling water. Cook until tender, 1-2 minutes. Using tongs, transfer greens to cold water. Then drain, squeeze out excess water, and chop into small pieces.
3. Heat oil in a skillet over high heat until hot. Add turnips. Season with salt and pepper. Cook, stirring occasionally until well-browned in spots, about 3 minutes. Lower heat if turnips threaten to burn.
4. Add chopped greens and toss to combine, cooking just until greens are warmed through. Top with butter. Add more salt and pepper to taste.

Photo credit: Vicky Wasik

Recipe inspired by Serious Eats