3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds Japanese turnips with their greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine). You can substitute rice vinegar
1. Stir together miso and 2 tablespoons butter.
2. Discard turnip stems and coarsely chop the leaves. Halfve the turnips (leave whole if tiny) and put in a heavy skillet with water, mirin, remaining butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered for 10 minutes, or until turnips are barely tender.
3. Add the greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook for 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in the miso butter and cook 1 minute.
Makes 4 servings