2 bunches small turnips with greens (about 2 pounds total)
2 bunches baby bok choy (about 12 ounces total)
1/4 cup olive oil
1/2 cup chopped fresh parsley
Scrub the turnips and separate them from their greens, then chop the greens.
Combine the turnips, greens and bok choy in a medium saucepan and add enough water to come up the sides by about 2 inches. Bring to a boil over medium-high heat. Reduce the heat so the water is bubbling, but not vigorously. Cover and cook until the turnips are fork-tender, about 20 minutes.
Uncover, increase the heat to medium-high and pour in the oil; cook until the water has mostly evaporated but the mixture is still very moist. Season with salt to taste.
Remove from the heat and mash roughly with the back of a wooden spoon, then stir in the parsley.
NUTRITION Per serving (based on 6): 130 calories, 2 g protein, 11 g carbohydrates, 9 g fat, 2 g saturated fat, 0 mg cholesterol, 170 mg sodium, 4 g dietary fiber, 6 g sugar
WASHINGTON POST-BLOOMBERG--05-31-13 1500EDT