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Mustard Greens with Turnips
Makes 6 servings
4 tablespoons (1/2 stick) butter 1 large firm turnip (about 1 pound), cut into 1/4-inch cubes 1 cup sliced green onions 1 teaspoon sugar 1/2 teaspoon salt plus 1 tablespoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 8 cups water 1 pound mustard greens, coarsely chopped
Melt the butter in a large, heavy skillet over medium heat. When the foam subsides, add the turnip cubes, green onions, sugar, the 1/2 teaspoon salt, and black and cayenne pepper, stir, and cook for 5 minutes, uncovered. Reduce the heat to medium-low, cover, and cook until the turnips are fork-tender, about 30 minutes, stirring often to prevent sticking. While the turnips are cooking, bring the water to a boil in a large pot and add the additional 1 tablespoon of salt and the greens. Bring the water back to a boil, and immediately drain the greens. (If using greens other than mustard, cook a bit longer if needed until the greens are tender.) Transfer to a serving dish and cover to keep warm until the turnips are ready. Top the greens with the turnips and any juices in the pan.