Orange-scented turnips and greens
If you can't find turnips with the greens still attached, use 1 1/2 pounds turnip roots and 1 pound turnip, beet, collard, or mustard greens for this recipe. Whichever greens you choose, you'll love how these turnips are baked until they're super-tender, then flavored with garlic, honey, balsamic vinegar, and surprisingly, a touch of orange zest. They're an easy-to-make side dish that pairs well with any entrée.
2½ pound(s), (3 large) with greens attached
4 medium clove(s), thinly sliced
white balsamic vinegar
1 tsp, grated