Adapted from the Kitchen of Kaly
Heat a skillet over medium heat and saute the onions in olive oil until they become soft and translucent, about 10 minutes. If you are using bacon (which I suggest), dice the bacon and then fry until golden brown, then add in the onions and cook until translucent. Dice up both the roots and greens of the salad turnips. Once the onions are cooked add in the roots and cook until slightly soft for approximately 5 minutes. Then add the greens and cook for another 2 minutes. Season with salt and pepper to taste.
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