Steamed Tokyo Turnips Nested in Their Greens

Serves: 4
Remove greens from turnips at the neck. Cut off leaves and discard long stems. Reserve leaves. Scrub turnips with a brush under running water. Immerse greens in water, swish around and then lift out. Repeat until no grit remains.

Set turnips on steamer rack over boiling water and arrange greens around them. Cover and steam until turnips are just barely tender, about 5 minutes. Remove cover; remove rack from steamer and allow turnips and greens to dry briefly.

Remove greens and cut into 1-inch sections. Toss with 1 1/2 tablespoons olive oil. Arrange in a wreath or nest on a serving plate. Quarter turnips and toss with remaining oil. Nest in greens. Sprinkle with sea salt and pepper. Serve warm or at room temperature.

Adapted from “Vegetables from Amaranth to Zucchini” by Elizabeth Schneider (William Morrow, $60).