Tokyo Turnips are great raw in a salad and the greens are excellent cooked.  Here’s Martha Stewart’s version of the very simple way that I often prepare them.


2 bunches Tokyo turnips with greens
Coarse salt, unsalted butter, olive oil, vinegar, soy sauce, or lemon juice, for serving


Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.

Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about 1/2 inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.

Recipe adapted from  Martha Stewart