A terrific side dish, or use as a pasta sauce.

1 bunch Japanese turnips with their greens
olive oil and/or butter
2 garlic cloves, minced (or more, or less)
fresh chopped herb (thyme, tarragon, rosemary…), or chopped scallion
salt and pepper, to taste
water or broth, if needed

1. Separate turnips from their greens.  Wash and cut  the turnips into slices. Wash the greens and let drip dry a bit in a colander.

2. Place oil and/or butter in a skillet over medium-low heat. Add garlic and cook until fragrant, but do not let brown. Add turnip slices, turn heat up to medium and saute, stirring occasionally for about 5 minutes. Meanwhile, chop the greens into pieces. Add the greens to the pan with the turnips, stirring to coat with the oil/butter. Continue to cook another few minutes until greens have wilted and are becoming tender, adding some water if the pan seems dry.

3. Toss in any herb you are using and the salt and pepper. Cook a minute longer to incorporate the flavors of the herb into the mix. Serve at once.