Serves 4.

1 bunch Red Dog hakurei turnips
1 Tbsp olive oil
1 Tbsp butter
1 sprig thyme
2 Tbsp Red Dog green onions
1 cup Red Dog spinach, loosely packed
1/4 tsp salt
1/4 tsp pepper

Separate turnip roots from greens. Set aside greens to use elsewhere. Cut turnips into quarters.

Place a large frying pan over medium heat. When hot add the olive oil to the pan and swirl to coat. Add the turnips when the oil shimmers. Cook the turnips until browned on one side. Turn them over and add green onions and thyme. The turnips are ready when a fork piercing the thickest part slides easily through.

Add the spinach and butter to the pan, sautéing until the spinach wilts. Remove the thyme sprig.

Season with salt and pepper, taste to adjust seasoning, and serve.