Fresh Turnips and Greens

2 large bunches (about 4 pounds) fresh turnips and greens (see note)

2 tablespoons vegetable oil

1 tablespoon sugar

1 teaspoon salt, or more to taste

½ teaspoon ground black pepper

Balsamic vinegar, for serving, optional

Cut the turnips from the greens, and scrub well under cool running water. Set aside.

Cut the tough ends from the bottom of the greens. Fill a large bowl (or your sink) with cool water, and wash the greens thoroughly by dipping and swirling in the water. Drain the water, and repeat twice.

Coarsely chop the turnips and greens, and place in a 4½-quart Dutch oven or soup pot. Fill the pot with enough water to cover the greens.

Add the oil, sugar, salt and pepper. Place over high heat, and bring to a boil. Reduce heat slightly, still maintaining a steady boil, and cook about 25 minutes, or until the turnip pieces and greens are soft. Drain and serve, with vinegar if desired.

Serves eight.

Cook's note: Look for bunches with small turnips. Larger turnips are bitter and woody. The greens should be deep green and have few spots.

Nutrition values per serving: 84 calories (37 percent from fat), 4 g fat (0.5 g saturated), 9 g carbohydrates, 5.5 g protein, 5.5 g fiber, 0 cholesterol, 331.5 mg sodium.