1 bunch of Veggie box hakurei turnips with greens (or
turnips and 1 bunch swiss chard, mustard greens, or
kale)
1 cup farro, cooked (about 3 cups when cooked)
1/4 cup olive oil, divided
1 tablespoon fresh minced thyme or 1 teaspoon dried
2 tablespoons chopped Veggie Box parsley
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
Sea Salt and Freshly ground black pepper

1 bunch of Veggie box hakurei turnips with greens (or 1 cup farro, cooked (about 3 cups when cooked) 1/4 cup olive oil, divided 1 tablespoon fresh minced thyme or 1 teaspoon dried 2 tablespoons chopped Veggie Box parsley 1 tablespoon red wine vinegar 1 teaspoon dijon mustard

Separate greens and turnips. Wash turnips, and cut into one inch cubes. Wash turnip greens and cut into bite size pieces.Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add turnips, thyme, and a pinch of salt. Cook, stirring occasionally for about ten minutes until turnips start to brown. Add turnip greens, another pinch of salt and some pepper. Cook stirring frequently until greens wilt. Cover pan and cook for an additional 5 minutes until greens are tender. Stir in the vinegar and parsley.Place farro in a large bowl. Add turnips and greens, leaving any excess liquid behind in the pan. Add remaining olive oil and dijon mustard. Taste and adjust salt and pepper if necessary