Turnips and Broccoli Rabe with Parsley

• 4 medium turnips (about 1 14 pounds)
• 3/4 lb. turnip greens
• 3 bunch broccoli rabe (2 pounds)
• 4 tbsp. olive oil
• 3 large garlic cloves
• 1/4 c. Chopped flat-leaf parsley
• 1 tsp. ground fennel seeds
• 1 tsp. Sea salt
• 1/4 tsp. Freshly ground pepper

1. Bring a pot of salted water to a boil.
2. Cut each turnip into 4 wedges and add to boiling water; cook until just tender, about 10 minutes; drain.
3. When turnips are cool enough to handle, peel and coarsely chop.
4. Bring a second pot of salted water to a boil.
5. Add turnip greens and cook until just tender, about 5 minutes.
6. Remove with a slotted spoon to a colander and let drain.
7. Repeat with broccoli rabe.
8. Reserve 1/2 cup cooking liquid.
9. Let greens cool and then roughly chop.
10. In a large, deep skillet, heat 4 tablespoons olive oil over medium heat.
11. Add garlic, parsley, and ground fennel seeds.
12. Cook, stirring constantly, until garlic begins to brown, about 30 seconds.
13. Add turnips, greens, salt, and pepper.
14. Cook, stirring frequently, until greens are tender and begin to stick to skillet, about 10 minutes.
15. Add some reserved cooking liquid to moisten.
16. Turn heat to low and let stand 2 minutes.
17. Drizzle with additional olive oil if desired.
18. Turn greens out onto a platter to serve.

turnip greens, broccoli rabe, olive oil, garlic, flatleaf parsley, ground fennel seeds, salt, freshly ground pepper

Taken from www.delish.com/recipefinder/turnips-broccoli-rabe-vegetable-recipes (may not work)