Fennel with Turnips & Turnip Greens

Adapted from Erin Alderson, Naturally Ella

1 tablespoon olive oil
1 bulb of fennel, diced
1 bunch turnips (with greens)
1 can chickpeas, or 1½ cups prepared from dry beans
2 teaspoons each: olive oil, balsamic vinegar, and stone-ground mustard

Heat olive oil over medium heat. Dice fennel and add to the pan. Remove the greens (set aside) from turnips and dice turnips, stir into fennel. Continue to cook for 4-5 more minutes or until fennel and turnips soften.

Stir in chickpeas and turnip greens. Continue to cook until greens begin to wilt.

In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from stove and serve while still warm.