Sautéed Komatsuna and Hakurei Turnips

• 1 tablespoon coconut oil

• 2 tablespoons minced ginger

• 1 tablespoon minced garlic

• 1 bunch komatsuna, washed and chopped into 1 inch pieces

• 4-5 hakurei turnips, sliced into 1/4 inch wedges

• 1 hot pepper, fresno or serrano 

• 1 tablespoon water

• 3/4 teaspoon salt

• 1/2 teaspoon toasted sesame oil

Heat coconut oil in a large skillet or wok over medium heat, add ginger and garlic and saute, stirring constantly, for 2 minutes. Add komatsuna, turnips and hot pepper. Do so in batches if necessary as the komatsuna wilts.

Add water and salt and continue to cook, tossing frequently for 5 minutes or until turnips are tender. Drizzle with toasted sesame oil before serving. Also pairs well with a peanut sauce.