- 1-pound Hakurei turnips with green tops
- ¼ cup of sliced spring onions
- 3 Pixie Tangerines, peeled and slice into full moons
- Meyer Lemon juice to taste
- Olive oil to taste
- Kosher salt to taste
- Freshly ground black pepper to taste
Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of the stem (less than ½ inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Slice each turnip pole to pole into 4 to 6 wedges of ½ inch thick each.
Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer to a plate, then squeeze out excess water, and dress with lemon juice and olive oil.
Heat oil in a cast iron, carbon steel, or stainless-steel skillet over medium high heat, just until the first wisps of smoke appear. Add olive oil, turnip wedges and green onion slices, season with kosher salt and black pepper, and cook, stirring and tossing occasionally, until browned in spots, about 3-4 minutes.
Add the greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Place the tangerine slices on the serving platter and place the sauteed vegetable on top of the tangerines and dress with additional olive oil and lemon juice.