Ingredients:

1 pound hakurei turnips with their greens 

4 tablespoons unsalted butter 

1 tablespoon olive oil 

2 tablespoons rice wine vinegar 

1 tablespoons white miso 

Fine sea salt

Method:

Remove the greens from the roots and wash thoroughly. Slice into 2-inch-long pieces, composting anything too stalky for your liking. Slice the roots in half from pole to pole. 

In a large skillet, add 2 tablespoons of butter and the olive oil over medium-high heat. Add the turnip roots, cut side down, to the pan in an even layer. Let cook, undisturbed, for 4-5 minutes, or until the cut side has a nice golden-brown sear. Flip the roots, add the rice wine vinegar, and continue to cook for 2 to 3 minutes until the turnips have softened slightly. Add the greens and cook, stirring, until the start to wilt, 2 minutes. Add the remaining butter and miso and cook, stirring carefully, until both have dissolved into a sauce. Season with salt to taste, and serve.