1 bunch Japanese turnips, scrubbed, greens trimmed and washed
2 – 4 T butter
salt and pepper, to taste
fresh thyme leaves or chopped parsley, for garnish
1. Turnips can be left whole or sliced, to your liking. Steam turnips until tender, about 10 to 12 minutes.
2. Meanwhile, melt 2 T butter in a skillet. Chop greens, or not, and add to skillet. Cook until tender, adding some water if the pan is becoming dry.
3. Place cooked greens on a serving plate. Toss remaining butter with turnips. Arrange turnips on greens. Sprinkle with salt, pepper and thyme or parsley.