1 pound Japanese turnips
1 ½ teaspoons extra virgin olive oil
Sea salt and freshly ground pepper to taste
Fresh thyme sprigs, optional

Turnip greens Roasted Japanese Turnips with Greens
Stems and greens from the turnips
Swiss chard, as necessary
1 tablespoon extra virgin olive oil
1 large shallot, thinly sliced
1 large garlic clove, pressed
Sea salt and freshly ground pepper to taste
1 ½ teaspoons balsamic vinegar

The turnips

Heat the oven to 450 degrees. Line a rimmed baking sheet with Roasted Japanese Turnips with Greensparchment paper.
Separate the turnip roots from the greens. Leave about 1 inch of stem on each turnip. Depending on their size, halve or quarter the turnips lengthwise.
Toss them with the olive oil and a sprinkling of salt and pepper.
Divide the thyme sprigs so you have the same number of sprigs as cut sections of turnips.Roasted Japanese Turnips with Greens
Place the thyme sprigs on the parchment paper. Top each sprig with a cut-side down section of turnip.
Roast the turnips for 20 minutes.
Turn over halved turnips. Flip quartered turnips to their other cut side. Roast another 10-15 minutes, until easily pierced with the tines of a fork.

The turnip greens

Remove the thicker part of the stems from the greens.Roasted Japanese Turnips with Greens
Slice the stems ¼ inch thick and set aside.
Slice the greens into 1-inch wide strips, to equal about 4 cups of greens.
About 6 minutes before the turnips are done roasting, place a sauté pan over medium high heat.
When hot add the olive oil. Stir in the sliced shallot. Cook for one minute.
Stir in the pressed garlic and the turnip stems. Cook for 1 ½ minutes.
Add the greens. Lightly sprinkle with salt and a twist of fresh pepper. Toss everything together. Cover the pan. Cook for 1 minute.
Uncover the pan. Cook another minute or so until the greens are tender. Turn off the heat. Stir in the balsamic vinegar.
The AssemblyRoasted Japanese Turnips with Greens

Spread the greens in a layer on your serving dish, or on individual plates.
Top the greens with the roasted Japanese turnips. Serve hot, warm or at room temperature.

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