Spring Turnips with Greens and Raisins

  • 2 tablespoons butter, divided
  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 bunch spring turnips and greens
  • about 1/2 cup raisins
  • salt 
  • 12 oz. orzo or bow tie pasta, cooked (optional)


Heat 1 tablespoon of the butter and all the oil in a large skillet over medium flame. Add onions and cook, stirring often, until they begin to soften, about 5 minutes. Meanwhile, wash turnips and trim the leaves from the root. Chop the roots into 1-inch dice. Discard any yellowed turnip leaves and roughly chop the nice ones. 

Once the onions are softened, add the turnip roots. Sprinkle with a bit of salt, stir and cover. Cook until the turnips can be easily pierced with a knife, about 8 minutes. Uncover, turn the heat up to medium high, and cook, stirring now and then, until turnips turn light brown at the edges. 

Add the chopped greens and raisins and cook until the greens are wilted and tender, another 3-4 minutes. Add remaining 1 tablespoon butter and salt to taste. Eat this as a side dish or toss it with cooked pasta for a main dish.