6 turnips, with greens
1 tbsp olive oil
1 cup vegetable stock
1 tbsp apple cider vinegar
2 tsp butter
1 tsp honey
salt and pepper to taste
Wash, peel and halve the turnip bulbs.
Chop the greens and set aside.
Heat olive oil in a skillet over medium heat.
Add turnips and cook for 4 minutes or until golden.
Flip turnips and add vegetable stock, vinegar, and salt and pepper to the pan.
Bring to a boil, cover, and reduce heat to low. Let simmer for 5-6 minutes.
Uncover, increase heat to medium-high and add greens. Cook for about 6 minutes.