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Sauteed Hakurei Turnips and Greens


  • 2 bunches hakurei turnips with greens
  • 1/2 Tbsp. olive oil
  • 1/2 Tbsp. butter
  • 1/4 cup white wine
  • salt and pepper to taste


1.  Rinse the turnips and greens well.  Cut the greens from the turnips and chop into 2 inch pieces.  Trim any roots from the turnip bulbs and discard.  Cut the turnips into quarters or eights depending on the size.

2.  In a saute pan with a lid, ehat the olive oil and butter.  Add the turnips, sprinkle lightly with salt and pepper, and saute until crisp-tender, about 5 minutes.  Remove the turnips from the pan and add the greens.  Cover the pan and cook greens about 6 to 8 minutes, stirring occassionally. 

3. Add the white wine and cook until liquid reduces.  Return turnip bulbs to pan and cook 1 to 2 minutes to heat through.  Serve immediately. 

 Serves 4.

Recipe adapted from

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