Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
1 clove garlic, grated
1 pound turnips, peeled and cut into ½-inch wedges, greens reserved
½ cup water, plus more as needed
1 tablespoon lemon zest, reserved
1 tablespoon lemon juice
½ teaspoon salt, divided
4 cups chopped turnip greens or mature spinach
2 tablespoons all-purpose flour
1½ cups whole milk
½ teaspoon ground nutmeg
⅛ teaspoon ground white pepper
Heat oil and garlic in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add turnips, water, lemon juice and ¼ teaspoon salt. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until barely tender, about 10 minutes.
Add greens and cook, uncovered and stirring occasionally, until the liquid has evaporated and the turnips are very tender, 10 to 15 minutes. Add more water, ¼ cup at a time, if the greens begin to stick before the turnips are tender.
Sprinkle the vegetables with flour, increase heat to medium and cook, stirring, for 30 seconds. Add milk, nutmeg, white pepper and the remaining ¼ teaspoon salt. Cook, stirring, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Serve topped with the reserved lemon zest.
116 calories;7 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 3 g protein; 65 mcg folate; 6 mg cholesterol; 6 g sugars; 0 g added sugars; 2,782 IU vitamin A; 29 mg vitamin C; 135 mg calcium; 1 mg iron; 271 mg sodium; 276 mg potassium
Vitamin A (56% daily value), Vitamin C (48% dv)