Dinner idea

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spring turnips with greens (turnip tops, kale, chard, beet greens, arugula, spinach -whatever you have) sautéed in olive oil with garlic salt and pepper; over pasta with a garlic and basil cream sauce

* a note about cooking greens – don’t over do ..you want them to just wilt a bit – sauté the turnips first and add the greens at the end;  if you haven’t cooked greens before you will be amazed how much they shrink down

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