1 tablespoons white miso
1 tablespoons unsalted butter, softened, divided
1 bunch Red Dog Farm hakurei turnips with greens
1/2 cup water
1 tablespoon mirin (Japanese sweet rice wine)
1/8 teaspoon salt Stir together miso and 2 tablespoon butter.

Discard turnip stems and coarsely chop leaves.Halve turnips and put in a heavy skillet along with water, mirin, remaining tablespoon butter, and salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes. Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute.

Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.