The tender, succulent greens are lovely simply sautéed in butter and topped with roasted turnips.
1 bunch fava greens
1 pound Hakeuri turnips, washed, scrubbed and cut into 1-inch pieces
¼ cup olive oil
2 tablespoons butter
Sea salt and fresh ground pepper
Freshly-squeezed lemon juice
1. Preheat oven to 400°. In a large baking sheet, toss turnips with olive oil and season with salt and pepper. Transfer to oven and roast until tender and golden, about 20 to 25 minutes.
2. Meanwhile, thoroughly clean greens, trimming of any tough stems.
3. Heat a large sauté pan over high heat. Once warm, add butter to melt, then add in greens. Cook, stirring occasionally, until greens are wilted about 3 minutes.
4. Remove from heat, season with salt and a squeeze of lemon juice. Transfer to a serving platter and garnish with roasted turnips.