SPRING TURNIP SAUTE

2 bunches small spring turnips with greens

3 TBS olive oil

salt

Thinly slice the un-peeled turnips. Heat the olive oil in a skillet over medium heat. Add the turnip slices and cook for a few minutes. Chop the turnip stems and add them to the slices. Chop the greens and add them to the skillet. Season with salt and cook until the greens are well wilted. Serve warm.

Carol Havens

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