Sautéed Turnips with Garlic & Greens

Tossed with flavorful Chanterelle mushrooms, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

1 bunch Hakurei turnips with greens
2 cups Chanterelle mushrooms, washed
4 cloves garlic, minced
2 tablespoons olive oil
1 cup chicken stock

1. Thoroughly wash turnips, then trim greens from turnip bulbs. Set greens out on a paper towel to drain. Meanwhile, trim turnip bulb ends and thinly slice. Then, coarsely chop greens.

2. Heat garlic in oil over medium heat in a large skillet until garlic begins to sizzle. Add the turnips, mushrooms and greens. Turn and coat with oil as you wilt the greens.

2. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften.

3. Transfer turnips, mushrooms and greens and garlic to a serving platter and serve.

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