If you don’t have white miso, use what you have on hand. The darker miso pastes are more pungent and you might want to use about 1/3 less. If you don’t have any miso, you could sub hoisin sauce, but then, that’s a different recipe.

3 T white miso
3 T unsalted butter, softened, divided
1 bunch Japanese turnips with their greens
1/2 c water, or as needed
2 T mirin (or 1/4 t sugar in 2 T sake, dry sherry, vermouth, or white wine)

1. Stir together miso and 2 T of the butter to form a soft paste.

2. Separate greens from turnips. Wash greens and coarsely chop. Set aside.

3. Wash and slice turnips. Put sliced turnips into a large skillet along with water, mirin, and remaining T of butter. Bring to a boil over medium heat, reduce heat, and simmer, covered, for about 5 minutes. If water is evaporating, add another 1/4 c. Stir in greens, by the handful, letting each addition wilt down some before adding the next. When all the greens are incorporated, cover and cook for a minute or so. Uncover, increase the heat some, and boil until the turnips are tender and the liquid has mostly evaporated and become a glaze (it may not glaze, don’t worry if it doesn’t).

4. Take off heat and stir in stir in miso/butter mixture. Return to burner and gently heat, without boiling, until heated through, if you wish.