Roasted Turnips with Buttered Greens

• 4 Tbsp unsalted butter
• 1 lb turnips, halved (if smaller) quartered (if larger)
• 1 bunch turnip greens (or chard, collard green, kale, etc.)
• kosher salt, to taste
• 1/2 tsp caraway seeds

Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish from chef Hugh Acheson. He favors petite Hakurei turnips, their skins so tender that they don't need to be peeled.

1. Heat oven to 400°F. Melt 2 Tbsp butter in 12" ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4-6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12-15 minutes. Transfer to a serving platter; keep warm.

2. Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1-2 minutes; transfer to a bowl. Add remaining butter to skillet; melt. Cook greens until wilted, 3-4 minutes. Stir in reserved caraway seeds and salt; cook 1 minute. Transfer to platter with roasted turnips.