11 minutes
A simple and delicious dish featuring tender steamed baby turnips and wilted greens, enhanced with butter or extra-virgin olive oil.
Small Turnips With Fresh Greens Attached, washed thoroughly and trimmed
0 oz
to taste
Unsalted Butter, optional
0 oz
Extra Virgin Olive Oil, optional
tablespoons
1. Prepare the turnips
Start by washing the turnips thoroughly, making sure to remove any dirt and check that the leaves are fresh without any yellowing or damage. Keeping the greens attached, trim off the root end, and if the turnips are large, cut them into halves or quarters to ensure even cooking.
2. Steam the turnips
Next, place the turnips and their greens in a heavy pan, adding a pinch of salt and enough water to create a ¼ inch depth at the bottom. Cover the pan with a lid and cook over medium-high heat for about 3 to 6 minutes. This steaming process tenderizes the turnips and wilts the greens, creating a delightful texture. You’ll know they’re ready when the turnips are tender and the greens have wilted beautifully.
3. Serve the turnips
Once cooked, carefully lift the turnips out of the water. Serve them immediately with a sprinkle of salt, and if you like, a pat of butter or a drizzle of extra-virgin olive oil to enhance the flavor and add a touch of richness. Enjoy your simple and delicious Buttered Steamed Baby Turnips with Greens!
Add a burst of citrus by incorporating the zest of lemon, lime, or orange to the melted butter. This will brighten the dish and add a zesty aroma. You can also squeeze a bit of the juice over the turnips and greens just before serving for added tang.
Infuse the butter with fresh herbs such as thyme, rosemary, or dill by gently heating the butter and herbs together before drizzling over the steamed turnips and greens. Each herb will offer a unique profile—rosemary for a piney touch, dill for a grassy note, and thyme for a subtle earthiness.
For a smoky, meaty addition, sprinkle crispy bacon bits over the turnips and greens. Vegetarians can achieve a similar effect with smoked tempeh or coconut bacon.
After steaming, toss the turnips and greens with a small amount of grated Parmesan, pecorino, or your favorite aged cheese. The heat from the vegetables will melt the cheese slightly, creating a creamy glaze.
Combine the butter with a touch of honey or maple syrup before tossing it with the turnips and greens for a subtle sweet note that contrasts the earthiness of the vegetables.
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