turnip tops | Real Food Lover

Cut-up turnip tops and into the pan they go

After a lively exchange on Facebook about how to cook turnip tops, I set to con brio.

I also consulted Jane Grigson‘s The Vegetable Book and, as always, she came up trumps with Broccoletti di rape. They eat turnip tops in Italia, you know, and appreciate their health-giving qualities.

Then I winklerfied all the information and this is what happened:

I started the whole process by frying onions because once I have done that – I am committed.

I washed the fresh turnip tops bought the day before at Bristol Farmers’ market from the wonderfully abundant organic Wrington Greens stall.

Leaves so young and fresh, I had no need to remove their stalks – just gathered them on a board and chopped them once or twice.

Then tipped them into the gently frying onions (see pic above) and stirred it all a bit.

But what to add? It’s amazing what is in the fridge. I found haricot beans, cooked at the weekend, perfectly edible and ready to go.

And of course the ubiquitous brown rice, cooked the night before.

Several grinds of black pepper, a smattering of nutmeg, a crunch or two of rock salt, a splatter of soya sauce, and about 5-10 minutes later, the dish was ready to eat.

Voilà , a plate of mean greens and beans…

turnip-greens-with-fried-onions-and-haricot-beans