Today we’re talking about a seasonal side dish, one of my favorites, turnip tops salad, which, depending on the region, goes by various names but is essentially the same vegetable. It’s an extremely easy, light, completely vegetarian recipe that can be served hot or cold and can also become the filling for a tasty sandwich. Speaking of the latter, in my area, Naples, actually the “sandwich” I was referring to is one of the two ends of a loaf of bread, preferably “pane cafone,” which in dialect we call “cuzzetiello,” and from which the crumb is removed to fill it (without discarding it, of course, because it will then serve as a “stopper,” a closure for the so-called turnip tops-filled sandwich).
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs turnip tops
- as needed water
- 1 clove garlic
- as needed extra virgin olive oil
- as needed fine salt
- as needed lemon juice
- as needed chili pepper
Tools
- 1 Pot tall
- 1 Colander
Steps
Wash the turnip tops under running water, removing any damaged or inedible parts. Large and thick stems can be cut with a knife.
Drain them roughly and transfer them to a large tall pot with a lid.
Add a glass of water, cover, and, on low heat, let the turnip tops cook.
To check if they’re perfectly cooked, squeeze the stems of the turnip tops (especially the larger ones that take longer to cook) with your fingers (without burning yourself); they should be soft. If they feel fibrous and resistant, cook the turnip tops a little longer until they reach the right consistency.
Once cooked, drain them thoroughly and transfer them to a bowl.
Now you can decide to eat them hot or let them cool completely.
If eaten hot, dress the turnip tops with garlic, fine salt, extra virgin olive oil, and chili pepper if desired.
If serving cold, you can also add some lemon juice to the above dressing.
Bon appétit
