If your idea of a turnip is a large, rather tough root vegetable, allow me to introduce you to Hakurei (pronounced hah-koo-ray) turnips. These small white Japanese turnips, also known as salad or Tokyo turnips, might remind you more of a radish. Their flavor is mild and slightly sweet with a gentle peppery note, and their tender texture makes them equally appealing raw or cooked.

Turnips and radishes belong to the same mustard family, which helps explain the resemblance. I’ve served sliced Hakurei turnips on a charcuterie board for a fresh, crisp addition alongside the meats and cheeses. I’ve also roasted them, but this week’s treasures from Bryn Clovis Farm CSA in Malvern, Pennsylvania, inspired a simple stovetop preparation.

Both the turnips and a lovely bunch of Red Russian kale (any kale will work in this recipe) came from the farm. I trimmed and diced the turnips, then sautéed them in olive oil with salt and pepper. Once they were nearly tender, I added garlic, followed by the washed and roughly chopped kale. The greens wilted in just a few minutes, leaving the turnips tender but with enough texture to provide a lovely contrast.

If your turnips need a little more cooking time, add a splash of water and cover the pan briefly. A little steam will help everything along. A squeeze of lemon juice at the end brightens the vegetables, while a generous shower of freshly grated Parmigiano-Reggiano brings the dish together.

I will admit that I described this to Ed as “turnips and greens.” Kale isn’t usually his first choice, and I thought a broader introduction might serve dinner well. The garlicky greens and mild turnips made a delicious combination, whatever we called them.

I served this alongside chicken sausage for an easy weeknight dinner. My only complaint? I wished I’d made more.

Hakurei Turnips and Kale

Tender turnips meet garlicky greens

Print Recipe Pin Recipe

Course Side

Servings 4

Ingredients

1 pound Hakurei turnips scrubbed and trimmed
1 large bunch kale tough stems removed, leaves roughly chopped (about 4 packed cups)
2 tablespoons extra-virgin olive oil divided
2 garlic cloves minced
2 to 4 tablespoons water as needed
1 teaspoon fresh lemon juice or to taste
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano plus more for serving

Instructions

Cut the turnips into approximately ½-inch dice. No need to peel unless the skin is tough or blemished.
Wash the kale and drain. A little water clinging to the leaves is fine.
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the turnips in a single layer and season with salt and pepper. Cook undisturbed for 3 to 4 minutes to brown underneath, then stir and continue cooking for another 4 to 6 minutes, until lightly browned and nearly tender.
Reduce heat to medium. Push the turnips to one side and add remaining tablespoon olive oil and the garlic to the open space. Cook, stirring, for about 30 seconds, until fragrant. Toss with the turnips.
Add the kale in batches, tossing as it wilts.
Add 2 tablespoons of water, cover and cook for 3–5 minutes, until the kale and turnips are tender. Uncover and cook off any excess liquid. (You can skip this step if your kale and turnips are tender.)
Remove from heat. Add 1 teaspoon lemon juice and Parmigiano-Reggiano, and toss gently. Taste and add more lemon juice, salt or pepper as needed.
Serve warm with additional Parmigiano-Reggiano.