From The Vegetable Butcher by Cara Mangini
2 TB unsalted Butter
1 1/2 lab Turnips and Greens, greens separated, stemmed and cut into 1” pieces; roots cut into 3/4” wedges
1/4 tsp fine Sea Salt, plus extra as needed
2 TB Mirin
2 TB White Miso
Melt the butter in a deep saucepan over medium-high heat. Add the tulips and the 1/4 tsp of salt, stir to coat, then cook, stirring occasionally until they begin to turn golden, about 3 minutes. Add the mirin (it will foam) and cook for 1 minute more. Reduce the heat to medium and add the greens. As they begin to wilt, stir to incorporate them. Cook, stirring, until wilted and tender, 1 minute. Push the turnips and greens to the side of the pan to make room in the center. Add the miso and 1/4 cup of water to the center of the pan, stir the miso, then stir this miso mixture into the turnip mixture to coat evenly. Cook, stirring occasionally, til the turnip roots are tender, golden, and glazed, 3 minutes. Season with more salt to taste. Serve over rice if desired.