Serves 2 to 3, as a side-dish
1 bunch Tokyo Turnips with greens
About 2 Tablespoons fruity olive oil
Crisp sea salt, preferably fleur de sel
Pepper

Cut greens from turnip necks; reserve. Pare necks neatly. Scrub turnips with a brush under running water. Immerse green tops in water, swish around, and then lift out. Repeat until no grit remains.

Set turnips on rack over boiling water and arrange greens over them. Cover and steam until turnips are just barely tender (they will continue to cook off the heat). Timing varies with size and steamer, but 5 minutes is usual. Spread turnips and greens on towel to dry briefly.

Cut greens into 1-inch sections, more or less. Toss with about 1 1⁄2 tablespoons olive oil. Arrange in a wreath or nest on a serving plate. Slice turnips lengthwise into quarters, or halve if tiny. Toss gently with 1⁄2 tablespoon oil, or to taste. Nest in the greens. Accompany with a dish of crisp salt and a pepper mill.

Serve on a platter to accompany poached or grilled whole fish or roasted meat. Or arrange on individual plates for a pristine appetizer or warm salad course. If nasturtium flowers can be had, nothing makes a more vivid finish for the bright-white globes on their dark bed.

— from Vegetables from Amaranth to Zucchini

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