Turnip Greens with Garlic & Parmesan

3 tablespoons olive oil
2 garlic cloves, peeled and minced
1 bunch turnip greens or other leafy cooking green, about a pound, stems removed and sliced thinly into ribbons
2 tablespoons grated Parmesan cheese
Shaved Parmesan for garnish

In a large saute pan or Dutch oven, heat the oil until shimmery, then add the garlic and cook, stirring, until it becomes fragrant. Add the greens.

Cook, stirring until the leaves seem coated with the oil, then add about ¼ cup water, cover and lower heat to simmer. Cook, stirring occasionally, until greens are tender, 10-15 minutes, and most liquid is absorbed or cooked off.

Add the grated Parmesan and stir well to combine. Serve hot, topped with shavings of more Parmesan. Serves 4 as a side vegetable.

Salad Turnips with Miso

From Gourmet Magazine, September 2009

3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
1 bunch Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine)

Stir together miso and 2 tablespoon butter. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes. Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.