Cheryl Slocum
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Credit: Greg Dupree; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine

Recipe Summary

Serves 4 (serving size: about 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Trim and peel turnips; reserve and chop the greens. Halve turnips. Heat olive oil in a large skillet over medium-high. Add turnips, cut side down; cook 4 minutes or until golden. Turn and add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 to 6 minutes. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.


Nutrition Facts

136 calories; fat 5.9g; saturated fat 1.7g; mono fat 3g; poly fat 0.5g; protein 3g; carbohydrates 19g; fiber 4g; cholesterol 5mg; iron 1mg; sodium 244mg; calcium 95mg; sugars 7g; added sugar 1g.