Recipe by Julia Clancy of EatingWell.com Servings: 6 Serving size: ½ cup 2 tablespoons extra-virgin olive oil 1 clove garlic, grated 1 pound turnips, peeled and cut into ½-inch wedges, greens reserved ½ cup water, plus more as needed 1 tablespoon lemon zest, reserved 1 tablespoon lemon juice