By Kat Turner
Highly Likely Cafe
Los Angeles, CA
Serves 2 as a side dish
1 bunch large or 2 bunch small tokyo turnips and their greens
3 tablespoons tamari
3 tablespoons maple syrup
1 tablespoon butter (can substitute coconut oil)
1 tablespoon vinegar (I use rice vinegar)
1 teaspoon korean chili flakes (or a pinch of crushed red pepper)
Juice of ½ lemon
2 teaspoons extra virgin olive oil
Pinch of sea salt (I like flaky crunchy Maldon Salt)
Trim the turnips from their greens leaving about ¼’ of the stem intact, reserve all the good-looking green stems/leaves; wash and drain the turnips and the greens separately.
If you are using small Tokyo turnips (these will be roughly the size of ping-pong balls) leave them whole. If the turnips are larger (golf-ball to baseball) then halve or quarter them.
Place the turnips into an 8” skillet and add all the ingredients, covering the turnips about ¾ of the way with water. Heat the skillet over medium high heat until the liquid begins to boil, swirling the skillet often.
You will begin to notice that as the liquid boils and reduces the bubbles will get larger and a nice glaze will start to develop. Keep swirling and reducing until the glaze is quite reduced and is the consistency of honey. You MUST keep an eye on the pan and really keep swirling toward the end here.. I burned the sh*t out of my first batch because I took a phone call and walked away for 3 mins. Once you’ve got your glaze set the pan aside to cool for a few moments while you dress your greens.
In a medium sized mixing bowl, massage your greens ever so gently with the lemon juice, olive oil and sea salt.
To plate, place the turnips tossed with their glaze into a shallow bowl and top with the greens.