Hakurei Turnips and Greens with Sesame

Hakurei Turnips and Greens with Sesame
Serves 4 as an appetizer or side dish

If you haven’t used turnip greens before you’re in for a treat: they’re spicy and slightly tart, infusing each bite with subtle heat that develops gradually. The sesame oil lends its deep, rounded flavor like a bass line under the attention-grabbing crunch of the turnip slices.

8 hakurei turnips with greens
3 tablespoons sesame oil
2 garlic cloves, minced
Salt and black pepper
3 green onions (green parts only), chopped into half-inch chunks
Sesame seeds

Separate the turnips from their greens and wash and dry both thoroughly. Cut off both ends of the turnip bulbs (no need to peel them) and slice the bulbs into rounds about one-quarter of an inch thick. Chop the turnip greens and stems roughly into pieces about an inch long.
Heat the sesame oil in a pan until it’s very hot (drops of water sizzle upon impact). Add the turnip slices, garlic, a pinch of salt and a few generous grinds of black pepper. Stir frequently for about three minutes until turnips are slightly softened. Add turnip greens, stems and green onions. Cook for another 1 to 2 minutes, stirring frequently, until greens are wilted and turnip slices are crisp and tender.
Serve with sesame seeds sprinkled on top of each serving.

Recipe from the DCist, by Martin Austermuhle