(Slightly adapted from bon appetit)
- 1 bunch Hakurei turnips, greens reserved
- Olive oil or unsalted butter
- 2 Tablespoons sugar or honey
- Kosher salt
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) **This can be done up to 4 hours ahead of time. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.