1 bunch Japanese turnips and their greens
3 garlic cloves, minced
1 fresh hot pepper, seeded and chopped or 1/4 – 1/2 t crushed red pepper flakes, to taste
3 tablespoons extra virgin olive oil, plus extra for serving
salt and black pepper, to taste

1. Separate turnips and greens. Wash greens and drain in a colander. Coarsely chop. Wash and dice turnips.

2. Bring a large pot of water to the boil. Add the greens and cook for about 3 minutes, or until tender (try a piece). Remove from the pot with tongs and drain in a colander. Squeeze out excess moisture. Set aside.

3. Bring the water back to the boil. Add turnip pieces. Cook for about 5 minutes, or until tender. Drain, reserving a cup of the cooking liquid.

4. Heat the olive oil in a skillet. Add the garlic, hot pepper or hot pepper flakes, and some salt. Cook until the garlic is very fragrant, but before it begins to brown. Add the turnip greens and turnips, along with half a cup of the reserved cooking liquid. Cook, stirring, until the liquid has evaporated. If the greens or turnips are not done to your preference, add some more of the reserved cooking liquid and continue cooking. Taste for seasonings, adding more salt and some ground black pepper, if you like.