- 2 bunches baby turnips with greens
- 1 tablespoon olive oil
- Flake salt
- Ground black pepper
- 1 recipe greens pesto
Preheat the oven to 425*.
Trim the greens from the turnips (including the stems) wash and dry them thoroughly, and chop into 1-inch pieces.
Halve the turnips or quarter them so they are roughly the same size.
In a cast iron skillet, heat the olive oil over medium-high.
Add the turnips, cut sides down, and cook until dark golden brown, about 10 minutes.
Flip the turnips, transfer the skillet to the oven, and bake until the turnips are tender, about 15 minutes.
Remove from the oven and add the greens, letting sit for about 2 minutes or until they have wilted. Season with flake salt and pepper.
Serve with greens pesto.