Sauteed Hakurei Turnips and Greens

    2 bunches hakurei turnips with greens
    1/2 tablespoon olive oil
    1/2 tablespoon butter
    Salt and pepper to taste
    1/4 cup white wine


Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size.
In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes.  Add the greens to the pan.  Cover the pan and allow the greens to cook, stirring once or twice, until just tender , 3-4 minutes. Add the white wine and cook until almost all the liquid is gone. Serve immediately.