Sautéed Turnips with Garlic & Greens

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

1 bunch Hakurei turnips with greens
4 cups kale greens, removed of any tough ribs
4 cloves garlic, minced
2 tablespoons olive oil
1 cup chicken stock
¼ cup golden raisins, plumped in water and drained

1. Thoroughly wash turnips, then trim greens from turnip bulbs. Set greens out on a paper towel to drain. Meanwhile, trim the 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 and their greens, plus the kale greens. Turn and coat with oil as you wilt the greens.

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

4. Transfer turnips, greens and garlic to a serving platter and top with plumped golden raisins.

Variation: This dish is excellent topped with swarm Andouille sausage slices!

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