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Ingredients
2 tbsp butter (divided)
2 tsp olive oil
1 medium yellow onion (diced)
1 bunch spring turnips and greens (about 10 small or 5 large turnips)
About ½ cup raisins
Salt
12 oz orzo or bow tie pasta (cooked and cooled) - optional

Directions
1. Heat 1 tbsp of the butter and all the oil in a large skillet over medium flame. Add onions and cook, stirring often, until they begin to soften, about 5 minutes.
2. Meanwhile, wash turnips and trim the leaves from the root. Chop the roots into 1 inch dice. Discard any yellowed turnip leaves and roughly chop the nice ones.
3. Once the onions are softened, add the turnip roots. Sprinkle with a bit of salt, stir and cover.
4. Cook until the turnips can be easily pierced with a knife, about 8 minutes. Uncover, turn the heat up to medium high, and cook, stirring now and then, until tender, another 3-4 minutes. Add remaining 1 tbsp butter and salt to taste. Eat this as a side dish or toss it with cooked pasta for a main dish.

Recipe from: From Asparagus to Zuccini: A Guide to Cooking Farm Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition